Enjoy this quick and delicious salad for dinner. Reserve a portion, for your lunchbox the next day.
TIP: Keep a non-tossed portion in the fridge for your lunchbox. Put the dressing in the dip container. Toss before eating!
-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
- Difficulty Level Super easy and quick
Ingredients
- Couscous:
- 2 tsp olive oil
- 1/2 small onion , finely chopped
- 100 g organic couscous
- 200 ml vegetable or chicken broth
- 100 ml water
- Salad:
- 1 cucumbers , diced
- 100 g cherry tomatoes , halved
- 3 cups baby spinach or green salad
- 1/2 cup parsley
- 1/4 cup dill , finely chopped
- Lemon Dressing
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 30 ml extra virgin olive oil
- 1 tsp Dijon mustard
- 1 garlic clove , minced
- 1/2 tsp honey
- 1/2 tsp salt
- Black pepper to taste
Nutrition Info
-
1 serving = 200 calories
Instructions
- Heat oil in a saucepan over medium high heat. Add garlic and onion, saute until the onion is translucent and starting to brown. Add couscous and stir, cook for 1 minute. Add broth and water, place the lid on and turn the heat down to medium low.
- Cook for 10 minutes until the liquid is absorbed and the couscous is cooked through but still firm. Use a fork to separate the couscous, then transfer into a large bowl to cool. It will look sticky, but will separate when tossed with dressing.
- Place Dressing ingredients in a jar and shake well. Add Salad ingredients into the bowl, pour over Dressing and toss. Serve at room temperature.
- Decorate with pomegranate seeds.
- Servings : 2-3
- Ready in : 20 Minutes
- Course : Appetizers
- Recipe Type : Salads
- Ingredient : Cherry tomatoes, Couscous, Cucumber, Dijon mustard, Dill springs, Garlic, Green salad, Honey, Lemon juice, Lemon zest, Olive oil, Onion, Parsley, Pepper, Salt, Spinach, Vegetable broth
Rate this recipe
1 People Rated This Recipe
Average Rating
No comments yet.