Ingredients
1 1/2 cups (250g) pearl couscous
2 teaspoons olive oil
2 cloves minced garlic
1/2 small finely chopped onion
1 1/2 cups low sodium vegetable or chicken broth for cooking
1 cup water for cooking
2 diced cucumbers (about 2 cups)
250g (8 oz) halved cherry tomatoes (approximately 2 cups)
3 cups finely sliced baby spinach
1/4 cup finely chopped coriander or cilantro
1/4 cup finely chopped dill
2 teaspoons lemon zest
2 tablespoons lemon juice
1/4 cup extra virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon sugar (optional)
3/4 teaspoon salt
1/2 teaspoon black pepper
Instructions
1-Heat oil and sauté garlic and onion until translucent.
2-Add couscous and stir for 1 minute.
3-Simmer with broth and water for 10 minutes.
4-Fluff and cool the couscous.
5-Prepare and add the dressing.
6-Toss all ingredients together.
7-Serve immediately.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌿 Substitute herbs like parsley or chives if preferred for a different flavor profile.
🥬 Use baby rocket or kale as greens; marinate kale first to soften.
📏 Maintain a liquid-to-couscous ratio of about 1:1.67 for perfect texture.
🧴 Store dressed salad for up to 2 days, keep dressing separate if preparing in advance.
🥗 Add extras like feta cheese or chickpeas to increase variety and protein content.
- Prep Time: 15 minutes
- Cooking time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Sautéing and boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 477
- Sugar: 7g
- Sodium: 547mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: --
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 7g
- Protein: 16g
- Cholesterol: 0mg