Light and healthy couscous salad that packs a crunch! Also a perfect summer dish!
INGREDIENTS
- 2 packets Instant Coucous
- 1/2 teaspoon salt
- 1 tablespoon butter
1/2 cup, red bell pepper, diced - 1/2 cup onion, minced
- 1/2 cup courgette, diced
- 1/4 cup leeks, sliced
- 1/2 cup tomatoes, diced
- 1/2 cup cucumber, diced
- 1 teaspoon dried oregano
- 1/2 cup canned garbanzo beans, drained and rinsed
- handful, chopped coriander
- handful, chopped mint
- handful, chopped basil
- 1 teaspoon lemon zest
- 1 tablespoons lemon juice
- Kosher salt, to taste
- Black pepper, to taste
- 2 tablespoons extra-virgin olive oil
PREPARATION
The Couscous
In a pot, bring water and salt to boil. Add couscous and cook according to package directions. Then let couscous stand until tender, 3 to 5 minutes and then gently break apart the cooked couscous with a fork and let it cool.
The Salad
In a pan and on medium heat, add butter. Then lightly sauté the courgette, red bell pepper, onion and leek. About 30 to 45 seconds. Set aside.
In a serving bowl, combine couscous, the sautéd salad, tomatoes, cucumber, garbanzo bean, coriander, mint, basil, and oregano, lemon zest, lemon juice, salt and pepper. Slowly drizzle in the olive oil over the couscous salad. Mix well and ready to serve!
Bon appétit!
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok
