LunchSide DishSalad

Israeli Couscous Salad

Name: Israeli Couscous Salad
Prep time: 15 min
Cook time: 10 min
Total time: 40 min
Yield: 4 porsjoner
Cuisine: middle_eastern
Ingredients: 1,5 kopp israeli couscous; 3 kopp vegetable broth; 1 stk. cucumber diced; 1 kopp cherry tomato halved; 0,25 stk. red onion finely diced; 0,5 kopp fresh parsley chopped; 0,25 kopp fresh mint chopped; 0,5 stk. lemon juiced; 3 ss olive oil; 1 fedd garlic minced; 0,5 ts salt; 0,25 ts black pepper; 0,5 kopp feta cheese crumbled (valgfritt)

This refreshing Israeli couscous salad features tender couscous combined with crisp vegetables and fresh herbs. A tangy lemon-herb dressing brings all the flavors together, making it perfect for a light lunch or a vibrant side dish.

En original oppskrift av Forkin

Total tid: 40 min
Porsjoner: 4
Vanskelighetsgrad: Enkel
Per porsjon: 420 kcal

Vegetarisk

Allergeninformasjon: kan inneholde gluten og melk. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

1,5 koppisraeli couscous
3 koppvegetable broth
1 stk.cucumber, diced
1 koppcherry tomato, halved
0,25 stk.red onion, finely diced
0,5 koppfresh parsley, chopped
0,25 koppfresh mint, chopped

dressing

0,5 stk.lemon, juiced
3 ssolive oil
1 feddgarlic, minced
0,5 tssalt
0,25 tsblack pepper

garnish

0,5 koppfeta cheese, crumbled(valgfritt)

Utstyr

fork · medium saucepan · small bowl · whisk · large bowl

Fremgangsmåte

Trinn for trinn

1
Bring the vegetable broth to a boil in a medium saucepan.
Omtrent 3 min
2
Add the Israeli couscous to the boiling broth, reduce heat to low, cover, and simmer for 8-10 minutes, or until the liquid is absorbed and the couscous is tender.
Omtrent 10 min
Kokkens tips: Do not overcook the couscous; it should be al dente.
3
Remove the couscous from the heat and let it cool for 15 minutes, then fluff with a fork.
Omtrent 15 min
Kokkens tips: Cooling prevents the vegetables from wilting when mixed.
4
While the couscous cools, prepare the dressing by whisking together the lemon juice, olive oil, minced garlic, salt, and black pepper in a small bowl.
Omtrent 3 min
Kokkens tips: Adjust seasoning to your preference.
5
In a large bowl, combine the cooled couscous, diced cucumber, halved cherry tomatoes, finely diced red onion, chopped fresh parsley, and chopped fresh mint.
Omtrent 2 min
6
Pour the dressing over the couscous and vegetable mixture.
7
Toss gently to ensure all ingredients are well combined and coated with the dressing.
Omtrent 1 min
8
Serve immediately, or chill for at least 30 minutes for flavors to meld, optionally garnishing with crumbled feta cheese.
Kokkens tips: The salad tastes even better after chilling for a while.

Per porsjon

Næringsinnhold

68%Poengsum

Kalorier: 420,1kcal
Protein: 12,8g
Karbohydrater: 60,6g
Fett: 14,3g
Fiber: 5,1g
Sukker: 4,3g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

Store leftover Israeli couscous salad in an airtight container in the refrigerator.