LunchSide DishSalad

Israeli Couscous Salad

Name: Israeli Couscous Salad
Prep time: 15 min
Cook time: 10 min
Total time: 40 min
Yield: 4 porties
Cuisine: middle_eastern
Ingredients: 1,5 kopje israeli couscous; 3 kopje vegetable broth; 1 st cucumber diced; 1 kopje cherry tomato halved; 0,25 st red onion finely diced; 0,5 kopje fresh parsley chopped; 0,25 kopje fresh mint chopped; 0,5 st lemon juiced; 3 el olive oil; 1 teentje garlic minced; 0,5 tl salt; 0,25 tl black pepper; 0,5 kopje feta cheese crumbled (optioneel)

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.

Een origineel recept van Forkin

Totale tijd: 40 min
Porties: 4
Moeilijkheid: Makkelijk
Per portie: 420 kcal

Vegetarisch

Allergeneninformatie: kan gluten en melk bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

1,5 kopjeisraeli couscous
3 kopjevegetable broth
1 stcucumber, diced
1 kopjecherry tomato, halved
0,25 stred onion, finely diced
0,5 kopjefresh parsley, chopped
0,25 kopjefresh mint, chopped

dressing

0,5 stlemon, juiced
3 elolive oil
1 teentjegarlic, minced
0,5 tlsalt
0,25 tlblack pepper

garnish

0,5 kopjefeta cheese, crumbled(optioneel)

Keukengerei

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

De bereidingswijze

Stap voor stap

1
Bring the vegetable broth to a boil in a medium saucepan.
Ongeveer 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.
Ongeveer 10 min
Tip van de kok: 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.
Ongeveer 15 min
Tip van de kok: 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.
Ongeveer 3 min
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 1 min
8
Serve immediately, or chill for at least 30 minutes for flavors to meld, optionally garnishing with crumbled feta cheese.
Tip van de kok: The salad tastes even better after chilling for a while.

Per portie

Voedingswaarden

68%Score

Calorieën: 420,1kcal
Eiwit: 12,8g
Koolhydraten: 60,6g
Vet: 14,3g
Vezels: 5,1g
Suiker: 4,3g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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