This simple vegetable couscous salad is an easy and quick way to prepare couscous for a filling and delicious vegetarian meal or a side dish.
Vegetable Couscous Salad
To me simple recipes are the best, they turn tastier and almost always make me ask for seconds! I never tried couscous and to be honest I was a bit reluctant to do it this time too, because let’s be honest here, couscous looks pretty bland. But after the first bite I realized how wrong I was! This simple vegetable couscous salad is super delicious and so flavorful!
I think that adding a variety of roasted veggies makes the whole difference, turning otherwise plain couscous into a beautiful, filling and flavorful meal. A different way to serve veggies, this vegetable couscous salad is easy and quick to make and a healthier alternative to pasta or rice.
This lovely recipe could be served as a main meal in a vegetarian version or as a side salad next to fish, chicken or turkey. This vegetable couscous salad tastes better when warm but it can easily be served cold as well. I absolutely love how colorful this dish is and I totally fell in love so I see myself making this recipe over and over again.
Vegetable Couscous Salad Recipe
Ingredients:
- 4 oz = 100 gr couscous
- 4 oz = 110 ml water
- 1 large onion
- 1 large red bell pepper
- 1/2 medium zucchini
- 1 cup yellow beans
- 1/2 cup peas
- 4 tablespoons vegetable oil
- 3 large garlic cloves
- 1 tablespoon lemon juice
- salt and pepper to taste
Directions:
- Boil the water and pour over the couscous, then cover with a lid for 5 minutes.
- Dice onion, dice the rest of the vegetables and crush the garlic.
- In a large saucepan heat the oil then saute the onions for a couple of minutes. Add the rest of the veggies and roast for 5 to 10 minutes or until soften but not too much.
- Add garlic and continue roasting for addition 2 minutes.
- Turn the heat off, sprinkle lemon juice and mix.
- Add the couscous and mix well
- Serve warm or cold, as a main meal or side dish.
Simple Couscous And Roasted Veggies Recipe
Ingredients
- 4 oz = 100 gr couscous
- 4 oz = 110 ml water
- 1 onion
- 1 large red bell pepper
- 1/2 medium zucchini
- 1 cup yellow beans
- 1/2 cup peas
- 4 tablespoons vegetable oil
- 3 large garlic cloves
- 1 tablespoon lemon juice
- salt and pepper to taste
Instructions
- Boil the water and pour over the couscous, then cover with a lid for 5 minutes.
- Dice onions, dice the rest of the vegetables and crush the garlic.
- In a large saucepan heat the oil then saute the onions for a couple of minutes. Add the rest of the veggies and roast for 5 to 10 minutes or until soften but not too much.
- Add garlic and continue roasting for addition 2 minutes.
- Turn the heat off, sprinkle lemon juice and mix.
- Add the couscous and mix well
- Serve warm or cold, as a main meal or side dish.
Pin to save for later
Similar posts you might like
Mashed potato pancakes
Mushrooms in sour cream sauce
Veggie loaded spaghetti sauce
Petro
Latest posts by Petro (see all)
- Spicy bacon wrapped smokies recipe - December 9, 2019
- Rosemary sweet potato fries - December 8, 2019
- Essential Sewing Kits For Beginners - December 7, 2019
Leave a Reply