This Mediterranean couscous is filled with grilled vegetables and thrown into a creamy basil lemon dressing. A healthy, vegetable dish or a light lunch.
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Mostly grilled vegetables, this Mediterranean kusk salad is thrown into a creamy dressing of lemon for basil. I like to load my salads with pasta with grilled vegetables as I did here in this Grilled vegetable saladS Here, Pearl Couscous provides a chewing, walnut base for this salad, which is thrown with an array of grilled vegetables, such as zucchini, pumpkin, peppers, mushrooms and red onions. Like my Orzo saladIt is easy to prepare forward, delicious warm or cold and work for lunch, dinner or as an excellent side with your next cooking.
Why does this cousse -salad work
If you have my cookbooks, you probably know how much I love Pearl Couscous! My Summer pearl couscous by my First cookbook is a favorite of all time! This ordinary vegetable couscous is a salad that I want in a summer dish -more yarn, hearty and flavor burst.
- Nutritional: Packed with 6 colored vegetables – a delicious way to eat the rainbow!
- Universal: It works beautifully as a light lunch that satisfies a vegetarian dinner or a colorful side for everything outside the grill.
- Perfect for food preparation: The aromas continue to deepen as the vegetables and couscous soak the dressing.
- Foods the crowd: The recipe makes a lot, so it’s great for servicing a party.
- Dietary restrictions: This garnish of vegetarians is Convenient for weight observers., vegetarian., Mediterranean diet suitable for dietand anti -inflammatoryS
More recipes using Pearl Couscous, try this Mediterranean Cup with a meatball or that Couscous -couscous of lemon asparagusS
Ingredients you will need
Here are the Mediterranean ingredients for couscous salad. See the recipe card below for accurate measurements.
- Pearl couscousAlso known as the Israeli couscous made from wheat flour, it is a small, round paste with a chewing texture and a walnut taste. Orzo pasta can be used instead here.
- Vegetables: I used zucchini, yellow pumpkin, red pepper, pepper cracked, red onion and mushrooms. Exchange any vegetables such as tomatoes, eggplant or asparagus.
- Olive oil, salt and pepper: Throw with the vegetables before you bake them.
- Lemon basil feta dressing: Olive oil, lemon juice, Dijon mustard, garlic powder, onion powder, feta, basil, water, salt and black pepper. Buy a feta block, not a pre-accumulated one, it has a more creamy texture.
How to make a salad of pearls
Here are the step-by-step instructions for this easy couscous. See the recipe card at the bottom for printing instructions.
- Season the sliced ​​vegetables With olive oil, salt and pepper.
- Grill the vegetables: Rate the vegetables on lubricated grilles for about 8 to 10 minutes, flipping several times. Remove them from the grill and let them cool.
- Cook Pearl Couscous: Bring water and salt to a boil, then stir in the couscous. Reduce the stove to low, cover the pan and cook for 12 minutes. Turn off the stove and partially remove the lid to allow the steam to escape.
- Make the bandage By adding all the ingredients for dressing to a mini food processor or blender. Mix until combined.
- Complete the salad: Cut the cooled vegetables into slices of bites and place them in a large bowl. Add couscous and dress and throw. Serve the dish warm or at room temperature.
Tips for perfectly shaking vegetables
- Cut evenly. Cut the vegetables evenly to provide even cooking.
- Ground the grill slightly To prevent vegetables from sticking. Once the grate is heated, pour avocado oil onto paper towels and rub them on the grilles.
- Do not allow the vegetables to sneak through the cracks. Place the long slices perpendicular to the grilles. For mushrooms and onions use a Tang with grill Or thread them on skewers to make it easier to fly.
Variations and replacements
- Vegetables: If you do not like any of the vegetables or miss you, use more or replace it with asparagus, scarves or tomatoes. (You can bake them on the tomatoes or apply them and add them raw.)
- Pearl cousse -sauces: ORZO is the best substitute, but every pasta will work.
- Gluten -free options: If you can find it, replace Gluten -free couscousS You can also use gluten -free orzo or quinoa.
- No dairy products and vegan: Skip Feta. The dressing will not be so creamy, but it will still be delicious.
- Olives: Add the sliced ​​Kalama or Castelvetrano Olives (or Capers) for a sharp bite.
- Make it main course: Add sliced ​​cubes Grilled chicken or Grilled shrimp To add protein. To keep it vegetarian, add a box of drained and rinsed chickpeas for some vegetable protein.
- No grill? Cook the vegetables on a Tang with grill on your stove or under the broiler. To bake, place the vegetables on a foil pan and bake for about 5 minutes. Follow them because it does not take a long time to go from perfectly prepared to burned.
What to serve with couscous salad
This vegetable couscous salad can be paired with almost everything you quarrel. Once the vegetables are made, throw a little protein and let it cook until you are done making the salad. Here are some basic ideas for a dish:
If you are hosting a summer party, my Creamy cucumber salad., Potato salador Watermelon salad would round the meal.
This would also be a great vegetarian enterprise if you increase the size of the portion.
Storage and Nutrition Tips
- Do forward: If you serve this salad at a party, you can do it up to 1 day earlier to give the aromas to merge. Cover and cool the dish; Then throw the salad before serving to redistribute the dressing.
- Storage: Cool the couscous salad in airtight container for up to 5 days.
- Preparation of food: As it lasts so long in the fridge, this is great for EatingS If the pasta soaks too much of the dressing, add the spraying of olive oil or lemon juice before eating. You can eat it cold or let it sit on the countertop for 15 to 30 minutes to bring it to room temperature.
More salads for summer pasta you will like
For more Garnish ideasSee these Five delicious recipes for pasta salad To inspire your next meal!
If you do this Mediterranean Couscous recipeI would love to see him. Mark me in your photos or videos Instagram., Tiktokor Facebook! And don’t forget to join in Skinnytaste community To see what everyone is cooking!
Yield: 6 portions
Size serving: 3 /4 cup (generous)
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In a medium saucepan, combine 1 ½ cups of water and ¼ teaspoon of hive salt and bring to a boil. After boiling, stir in a couscous. Reduce heat to low and cover. Cook for 12 minutes. Turn off the heat, blow the lid and let you sit while preparing the rest of the salad.
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Add the sliced ​​vegetables to a large bowl for mixing. Spray generously with the spray with olive oil and season with 1 teaspoon of salt and ¼ teaspoon of pepper. Throw to combine.
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Heat the grill over medium heat and gently spread the grilles. Transfer the vegetables to the grill to a uniform layer. Cook, flipping several times, until soft and nice, for about 10 minutes. Remove the vegetables from the grill and turn off the heat. Allow the vegetables to sit until they are cool enough to cope.
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In the meantime, make the dressing. Add olive oil, lemon juice, Dijon’s mustard, garlic powder, onion powder, feta cheese, basil and 1 tablespoon of water to a small food combine. Season with a teaspoon of hive salt and ÂĽ teaspoon of pepper. Mix until they are evenly combined. Set aside.
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Once the vegetables are cool enough to handle, cut them into bites of bites and add them to a mix of mixing. Add couscous and dressing and throw to combine. It is best served hot or room temperature.
Last step:
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Variations:
- Vegetables: If you do not like any of the vegetables or miss you, use more or replace it with asparagus, scarves or tomatoes. (You can bake them on the tomatoes or apply them and add them raw.)
- Pearl cousse -sauces: ORZO is the best substitute, but every pasta will work.
- Gluten -free options: If you can find it, replace Gluten -free couscousS You can also use gluten -free orzo or quinoa.
- No dairy products and vegan: Skip Feta. The dressing will not be so creamy, but it will still be delicious.
- Make it main course: Add sliced ​​cubes Grilled chicken or Grilled shrimp To add protein. To keep it vegetarian, add a box of drained and rinsed chickpeas for some vegetable protein.
- No grill? Cook the vegetables on a Tang with grill on your stove or under the broiler. To bake, place the vegetables on a foil pan and bake for about 5 minutes. Follow them because it does not take a long time to go from perfectly prepared to burned.
Service: 3 /4 cup (generous)., Calories: 212 kcal., Carbohydrates: 36 g., Protein: 8.5 g., Fat: 4.5 g., Saturated fat: 1 g., Cholesterol: 5.5 mg., Sodium: 100 mg., Fiber: 5 g., Sugar: 5.5 g
