Pearl Couscous Salad
This super easy to prepare Pearl Couscous Salad is a great choice for those days when you don't have much time to hustle in the kitchen!
Servings 4 servings
Calories 377kcal
Ingredients
- 2 cups of pearl/Israeli couscous
- 1 tablespoons of olive oil
- 1 vegetable bouillon cube dissolved in 2 cups of water
- ¼ of a small red onion diced
- 10 Greek pitted kalamata or green olives halved
- ½ of a cucumber diced
Instructions
- In a medium pot and over medium-high heat, stir couscous and olive oil until it’s lightly browned. Add the vegetable broth, bring to a boil, cover and let simmer for 10 minutes.
- If you're dying to eat it right away, mix in the veggies and eat up. However, I like to wait until the couscous is completely cooled. Since I can be really impatient, I sometimes throw it in the freezer for about 10 minutes and then take it out and stir in the veggies.
Video
Notes
Any variety of couscous and even quinoa will work in this dish.
Nutrition
Calories: 377kcal | Carbohydrates: 69g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 285mg | Potassium: 207mg | Fiber: 5g | Sugar: 1g | Vitamin A: 54IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg