Insalata Mediterranea (Mediterranean Couscous Salad)

1. Place all the Citrus Dressing ingredients in a small bowl and whisk to blend well.

2. Place the dry couscous in a large bowl, pour the dressing over it and stir well once; set it aside, uncovered, and do not stir again for 10 minutes.

3. Place all the remaining ingredients on top of the couscous and gently stir.

4. Sprinkle with the sunﬂower seeds, and serve room temperature or chilled.

Banner Image:

InsalataMediterranea_MediterraneanCousCous_KT.jpg

Grain:

Wheat [1]

Ingredients:

Citrus Dressing
Juice of 1 large orange

Juide of 1 small lemon

½ cup extra-virgin olive oil

½ teaspoon turmeric

¼ teaspoon coarse salt

Salad
1 cup whole wheat couscous, dry

2 medium tomatoes, rinsed and diced

3 bell peppers, any color, ﬁnely diced

1 (12-ounce) jar marinated artichoke hearts, drained

1 (15.5-ounce) can chickpeas, rinsed and drained

½ cup fresh basil, rinsed and chopped

Topping
1 tablespoon roasted, unsalted sunﬂower seeds

Active time:

10 minutes

Yield:

6 servings

Nutrition:

Calories: 470, Total Fat: 24g, Saturated Fat: 3g, Sodium: 460mg, Carbohydrate: 54g, Fiber: 12g, Sugar: 10g (Added Sugar: 0g), Protein: 13g

Author:

Recipe courtesy Catherine Katz [2] from the 2018 Oldways Sicily Culinary Tour [3]

Diet:

Mediterranean DietVegetarian & Vegan Diet

Recipe tags:

Quick & Easy Staff Favorites

Course:

Salads

Meal:

Lunch

Dietary choice:

Vegetarian Vegan

Rating:

Description:

This bright, citrusy couscous salad (pictured right) is full of ﬂavor from fresh basil and vegetables. Keep in mind that the couscous will expand as it absorbs the Citrus Dressing.

Serving Size:

1/6 of recipe