Balsamic Couscous Salad Recipe

Balsamic Couscous Salad is a refreshing and flavorful dish that combines the nutty taste of couscous with the tangy sweetness of balsamic vinegar. This salad is packed with colorful vegetables like cherry tomatoes, cucumbers, and bell peppers, which add a fresh crunch. The balsamic dressing adds a zesty kick and ties all the flavors together. It's a perfect side dish for summer barbecues or a light and healthy lunch option.

3.9
13 Rating -
Rate
Non Vegdiet
15minstotal
15minsPrep
15m.total
15m.Prep
Balsamic Couscous Salad
plan
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ingredients serve

Ingredients for Balsamic Couscous Salad Recipe

  • 0.17 cup Couscous
  • 1/4 cup Water
  • 0.17 cup Cherry Tomatoes, Halved
  • 0.17 cup Cucumber, Diced
  • 0.17 cup Bell Peppers, Diced
  • 1/2 tablespoon Balsamic Vinegar
  • 0.33 tablespoon Olive Oil
  • 0.17 tablespoon Honey
  • As required Salt And Pepper To Taste
  • as per your need Fresh Herbs For Garnish

Directions: Balsamic Couscous Salad Recipe

Cooking Directions

  • STEP 1.In a medium saucepan, bring water to a boil and add couscous. Cook according to package instructions.
  • STEP 2.Meanwhile, chop the cherry tomatoes, cucumbers, and bell peppers into bite-sized pieces.
  • STEP 3.In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper to make the dressing.
  • STEP 4.Once the couscous is cooked, fluff it with a fork and transfer it to a large mixing bowl.
  • STEP 5.Add the chopped vegetables and dressing to the couscous. Toss well to combine.
  • STEP 6.Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
  • STEP 7.Serve chilled and garnish with fresh herbs, such as parsley or basil, if desired.

Cooking Tips

  • Make sure to rinse the couscous with cold water after cooking to prevent it from sticking together.
  • Feel free to add other vegetables like red onions, olives, or avocado for extra flavor and texture.
  • For a protein-packed version, add grilled chicken or chickpeas to the salad.
  • You can make the dressing in advance and store it in the refrigerator for up to a week.

Storage and Serving

  • Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days.
  • Before serving, give the salad a good toss to redistribute the dressing and flavors.
  • This salad is delicious on its own as a light lunch or as a side dish with grilled meats or fish.
Nutrition
value
62
calories per serving
3 g Fat6 g Protein< 1 g Carbs1 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    6g
  • Carbs
    < 1g
  • Fiber
    1g

MacroNutrients

  • Carbs
    < 1g
  • Protein
    6g
  • Fiber
    1g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    15mg
  • Iron
    < 1mg
  • Vitamin A
    237mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    18mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    9mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    22mg
  • Manganese
    < 1mg
  • Phosphorus
    42mg
  • Selenium
    6mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp