Mediterranean Couscous Salad

Alicia Calvo, MPH, RDN, CDCES. CEDRD

This Mediterranean couscous salad recipe is loaded with nutrition from the blend of couscous, quinoa, garbanzo beans, orzo, and veggies.  It looks like confetti and makes for the perfect hearty side dish, a great lunch, or light supper.  It can be made ahead and you can add in feta, beans, pine nuts, or hummus for more protein.  

Yield: 4 Serving size: 1 cup

Ingredients:

• 1 cup Couscous Harvest Blend (Trader Joes), rinsed

• 2 cups water or vegetable or chicken broth

• 1 large tomato, diced

• ½ English cucumber, diced

• 1/3 cup red bell pepper, diced

• 1/3 cup yellow bell pepper, diced

• ¼ cup red onion, diced

• ¼ cup feta or toasted pine nuts (optional)

• Salt & pepper to taste

Dressing:

• 1 Tbsp. olive oil

• 1 Tbsp. white balsamic vinegar

• 1 tsp. Dijon mustard

• 1 tsp. honey

• 2 Tbsp. water

Instructions:

1. Boil 2 cups of water or broth.

2. Add couscous blend and bring to a boil. Then simmer for 10 - 15 minutes or until cooked.

3. Fluff couscous with a fork. Set aside to cool.

4. In a large bowl, mix in diced vegetables and cooked couscous. Add salt and pepper to taste.

5. Whisk together dressing ingredients in a small bowl.

6. Add dressing to couscous salad mixture and toss to combine.

7. Refrigerate to serve at a later time or serve immediately as an entree or hearty side dish.

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Nutrition Facts:

Calories: 216

Total Fat: 4 g

Total Carbohydrate: 35 g

Protein: 8 g

Fiber: 4 g

Equivalents: 2 Starch, 1 Vegetable, 1 Fat