Nutritious and easy to make, Mediterranean couscous salad can be a main course for vegetarians. Couscous is highly compatible with many other flavours. In this recipe, the capers can be replaced with kalamta or nicoise olives and the parsley with cilantro. I like a lot of lemon flavour so I add extra. The same goes for garlic, which can be adjusted to taste.
Makes 3 to 4 servings
375 mL (1 1/2 cups) water
250 mL (1 cup) couscous
15 mL (1 tbsp) olive oil
250 mL (1 cup) garbanzo beans, rinsed
75 mL (1/3 cup) green onions, green part only, minced
125mL (1/2 cup) red pepper, diced small
25 mL (2 tbsp) capers
50 mL (1/4 cup) parsley, finely chopped
Juice of one lemon
Minced garlic clove or powdered garlic to taste
In a medium saucepan, heat water and olive oil to a boil. Remove from heat and stir in couscous. Let sit covered for five minutes and then fluff with a fork. Place couscous in a large bowl and add other ingredients, mixing well. Drizzle olive oil over salad. Chill.
Makes 3 to 4 servings
375 mL (1 1/2 cups) water
250 mL (1 cup) couscous
15 mL (1 tbsp) olive oil
250 mL (1 cup) garbanzo beans, rinsed
75 mL (1/3 cup) green onions, green part only, minced
125mL (1/2 cup) red pepper, diced small
25 mL (2 tbsp) capers
50 mL (1/4 cup) parsley, finely chopped
Juice of one lemon
Minced garlic clove or powdered garlic to taste
In a medium saucepan, heat water and olive oil to a boil. Remove from heat and stir in couscous. Let sit covered for five minutes and then fluff with a fork. Place couscous in a large bowl and add other ingredients, mixing well. Drizzle olive oil over salad. Chill.
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