Mediterranean Couscous Salad Recipe - Allrecipes.com
Mediterranean Couscous Salad Recipe
  • READY IN ABOUT hrs

Mediterranean Couscous Salad

Recipe by  

"This delicious salad will delight the whole family."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Make a dressing by whisking together the lemon juice, 2 tablespoons olive oil, tahini paste, mint, asafoetida powder, and parsley; season with salt and pepper. Set aside.
  2. Combine the water with 1 teaspoon salt and 2 tablespoons olive oil in a saucepan; bring to a boil over medium heat. Remove from heat and stir the couscous into the water; cover for 10 minutes.
  3. Place the couscous in a large bowl. Mix the diced tomato, red bell pepper, green bell pepper, green beans, chickpeas, cucumber, olives, and peanuts into the couscous. While stirring, slowly pour the dressing into the mixture. Serve immediately.
Kitchen-Friendly View
  • PREP 45 mins
  • COOK 15 mins
  • READY IN 1 hr 10 mins
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Reviews More Reviews

Jul 15, 2007

this recipe is not spectacular but if you have all the ingredients lying around (as I did),its a decent summer side dish. I would add greek olives instead of green next time. I also thought fresh blanched green beans would be better than canned. the dressing is really thick. I added a extra 1-2 T of oil and lemon juice.

 
May 10, 2008

it was good, but there was too much couscous, and not enough vegetable for my taste. i liked the chickpea though, and i think the dressing was a little too bitter so i put a dash of honey in it, and it evened out nicely. it was well liked though, and i would definitely make it again.

 

9 Ratings

Oct 12, 2010

Made this at TWC got good reviews sold out people who dont usually eat in the cafe sought it out to buy!

 

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Nutrition

  • Calories
  • 369 kcal
  • 18%
  • Carbohydrates
  • 44.2 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 17.7 g
  • 27%
  • Fiber
  • 5.1 g
  • 20%
  • Protein
  • 9.9 g
  • 20%
  • Sodium
  • 787 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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