Couscous Salad
- Total Time: 20 mins
- Yield: 4
Description
Couscous, a coarsely ground pasta made of semolina wheat, is a versatile ingredient that works as basic canvas for the bright falvors in this salad.
Ingredients
Units
- 1 cup (240 g) couscous
- 1 cup (250 ml) water
- salt
- pepper
- 1 lime
- several tbsp olive oil
- pinch of ground nutmeg
- 2 medium zucchini
- 2 tomatoes
- 5 oz (150 ml) yogurt
Instructions
- Heat olive oil and add cubed zucchini. Fry for several minutes.
- Heat water until it boils and pour over couscous. Let stand for 5-10 minutes, it will absorb all the water. Place it into serving bowl, add spices, zucchini, finely chopped garlic and cubed tomatoes.
- Combine yogurt with lime juice and couple tbsp of olive oil and pour over the salad.
- Let cool completely and serve.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Side Dish
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 260
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Frequently Asked Questions
How do I prepare the couscous so it absorbs all the water properly?
Bring 1 cup of water to a boil, pour it directly over the couscous, then let it stand undisturbed for 5–10 minutes. The couscous will absorb all the water on its own — no stovetop simmering needed.
Should the salad be served warm or cold?
Let the assembled salad cool completely before serving — it’s best eaten at room temperature or chilled, not hot from the pan.
