One of the keys to a really good couscous salad is to pay attention to the ratio of couscous to other ingredients. I believe that a really good Mediterranean Diet couscous recipe has as much delicious vegetables, herbs and spices as the couscous. This Couscous Salad recipe is one of my favorites, with gorgeous flavors like parsley, lemon and cumin. Cucumber, carrots red pepper and red onion make for a wonderfully crunchy texture. This recipe is especially fantastic in the height of the growing season, when you can get vegetables from your local farm stand or your own garden.
Red Pepper and Cucumber Salad with Couscous and Chickpeas
- Prep Time
- Cook Time
- 10 cups
- Difficulty Level Easy
- (5 /5)
- 2 ratings
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- 1 cup couscous, raw
- 1 cucumber, peeled, cut into small bite-sized pieces
- 1 red pepper, cut into small bite-sized pieces
- 1 pint cherry tomatoes, halved
- 3 carrots, peeled and cut into small bite-sized pieces
- 1/4 cup red onion, sliced into small bite-sized pieces
- 1 can chick peas, 29 ounces, rinsed and drained
- 1/4 cup fresh parsley, chopped
- 1/2 cup plus 1 Tablespoon extra virgin olive
- Juice of 1 lemon
- 1/2 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon salt, then to taste.
- 1/2 teaspoon freshly ground black pepper
- Prepare couscous according to directions. Once cooked, fluff with a fork, add tablespoon of olive oil and a pinch of salt. Stir in well. Refrigerate to cool off.
- Prepare vegetables. Once couscous is cool, add all ingredients and refrigerate until time to serve.
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Foods of Crete Cook Book
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