Summer Vegetable Couscous Salad
Vegetable couscous salad is a combination of stir-fried vegetables, roasted chickpeas and couscous. This easy and light meal can be enjoyed as a side or main.
Servings: 8
Calories: 176
Ingredients
For roasted/stir-fried chickpeas:
- 1 tablespoon extra virgin olive oil
- 1 can cooked chickpeas
- 2 teaspoons paprika
- 2 tablespoons grated parmesan
- salt
- pepper
For couscous:
- 1 cup couscous
- salt to taste
- a knob of unsalted butter
For stir-fried vegetables:
- 1 tablespoon extra virgin olive oil
- 1 red pepper (medium)
- 1 yellow pepper (medium)
- 1 zucchini (small)
- 2 onions , quartered (small)
Optional but recommended:
- 3½ ounces feta cheese (100 grams)
- 2-3 spring onions
Instructions
For chickpeas:
- In a wok, heat up the oil and add drained chickpeas. Stir-fry until for about 5 minutes or until nice and brownish. At this stage, stir in the paprika and stir-fry for a further minute or two. Make sure not to burn the paprika. Season with salt, pepper and stir in the Parmesan. Transfer into a bowl.
For couscous:
- Cook the couscous according to the package instructions. When ready, stir in the butter and season with salt and pepper to your taste.
For stir-fried vegetables:
- While waiting for the couscous, dice the peppers and zucchini. Quarter the onions and separate the layers. Stir-fry these on high heat for a few minutes. Stir-frying should partially cook the veggies so they should not turn soft completely. They should be crunchy rather than soft.
- Mix all the ingredients together, add crumbled Feta and chopped spring onions and serve!
Notes
- Either sweet paprika or smoked can be used here, depending on our preference.
- If you don’t have Parmesan, use Gran Padano or Pecorino instead.
- It doesn’t matter what color of peppers you use in this recipe. Use what you have on hand.
- The amount of veggies, couscous and chickpeas can be easily adjusted to your taste.
- This salad can be eaten warm or cold, as a side or meat-free main.
- This recipe can be easily halved.
- If you don’t have a wok, use a non-stick frying pan instead.
Nutrition Facts
Summer Vegetable Couscous Salad
Amount per Serving
Calories
176
% Daily Value*
Fat
7
g
11
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
12
mg
4
%
Sodium
170
mg
7
%
Potassium
233
mg
7
%
Carbohydrates
23
g
8
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
6
g
12
%
Vitamin A
884
IU
18
%
Vitamin C
53
mg
64
%
Calcium
94
mg
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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