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.
By Tamara Novakoviç
Couscous Salad
- Total Time: 20 mins
- Yield: 4 1x
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
Scale
- 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?
The recipe instructs you to let the assembled salad cool completely before serving, so it is best eaten at room temperature or chilled — not hot from the pan.
