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Ingredients
Couscous Salad with Tomato and Zucchini
Place the couscous in a bowl. In a saucepan, bring the broth to a boil. Pour the boiling broth over the couscous and with a fork, stir in 1 tablespoon lemon juice, 1 tablespoon oil and the cumin. Season with salt and pepper. Cover and let stand until the liquid has been absorbed, about 5 minutes.
Rinse and core the tomatoes. Cut the tomatoes in half, remove the seeds and finely chop. Rinse the zucchini and finely chop. In a bowl, toss the zucchini with 1 tablespoon oil and 1 tablespoon lemon juice and season with salt and pepper. In another bowl, mix the tomatoes with 1 tablespoon oil and season with salt and pepper.
With a fork, stir the mint into the couscous and season with salt and pepper.
Spoon half the couscous into glasses, top with the zucchini and tomatoes and finish with the remaining couscous. Serve garnished with mint leaves.
(Percentage of daily recommendation)
| Calorie | 297 cal. | (14 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
Healthy, because
This couscous salad is a rich source of protein and carbohydrates. Use whole wheat couscous for a powerful dose of folic acid and B vitamins.
Even smarter
This couscous salad is incredibely versatile, delicious as a side dish for a barbecue, an office lunch, or as a satiating vegan main course when paired with a side salad.