Couscous salad for a simple, healthy and colorful starter!

Name: Couscous salad for a simple, healthy and colorful starter!
Prep time: 15 min
Total time: 45 min
Yield: 8
Cuisine: En
Ingredients: 10.5 oz medium-grain couscous; 1 2/3 cups water; 7 Tbsp olive oil; 14 oz cooked red beans, drained; 1 tomato; 1 carrot; 2 white onions; About 12 radishes; 1/2 bunch of parsley; 3 Tbsp apple cider vinegar; Salt; Pepper

Starter

Very Easy

45 min

236 Kcal

You never have enough easy and healthy recipes in your cookbook, right? Especially when you’re looking to make something that will provide several meals. So we suggest using your couscous in a couscous salad recipe! With seasonal vegetables and red beans for the plant-based protein, you have a complete meal. And don’t forget the fresh parsley to flavor it all.

Materials

A salad bowl
A cutting board
1 knife

Preparation

Preparation15 min

Waiting time30 min

Place the couscous in your salad bowl with the water and 1 tablespoon of olive oil. Mix, cover and let stand for 10 minutes.
After 10 minutes, the couscous will have absorbed the water and swelled. Fluff it with a fork, then place the bowl in the fridge for 20 minutes to cool the couscous.
Meanwhile, prepare your toppings. Peel the carrot and cut it into cubes. Do the same with the tomato. Wash the radishes and cut them into slices. Thinly slice the white onions and finely chop the parsley. Drain the cooked red beans.
Once the couscous has cooled, add the red beans, carrot, tomato, radishes, white onions and parsley to the bowl.
Season with 6 tablespoons of olive oil and 3 tablespoons of apple cider vinegar. Add salt and pepper, mix well, and adjust the seasoning if necessary. And there you have it—enjoy!

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FAQ ❓

How do you store this salad?

You can store it in the refrigerator in an airtight container for 3 days.

What can I substitute for parsley?

You can replace it with cilantro.

Which vegetables should I use?

Make this recipe again and again throughout the year using seasonal vegetables! Try cucumber, zucchini or even melon in spring and summer, and squash roasted in the oven or steamed in autumn and winter!

How can I flavor my dressing?

Feel free to add the juice of a lemon to your dressing, or even lime for a slightly tangy flavor. For some crunch, almonds, pistachios and hazelnuts are perfect!

When should I eat this couscous salad?

This is the kind of recipe we love to pack in a jar or lunch box and take to work for lunch! When the weather gets warmer, it’s also perfect to take on a picnic.