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A vibrant mix of pearl couscous, crisp veggies, and fresh herbs, all tossed in a zesty lemon dressing. This refreshing salad is perfect for a light lunch, a side dish for grilled meats, or a potluck favorite.
Cook the Israeli Couscous
Prepare the Lemon Vinaigrette
A vibrant mix of pearl couscous, crisp veggies, and fresh herbs, all tossed in a zesty lemon dressing. This refreshing salad is perfect for a light lunch, a side dish for grilled meats, or a potluck favorite.
This mediterranean recipe takes 30 minutes to prepare and yields 4 servings. At 359.96 calories per serving with 12.38g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Assemble the Salad
Chill and Serve
Add 1 cup of grilled chicken, shrimp, or extra chickpeas for a more substantial main course.
Incorporate other Mediterranean vegetables like 1/2 cup of Kalamata olives, chopped artichoke hearts, or sun-dried tomatoes.
To make this salad gluten-free, substitute the Israeli couscous with an equal amount of cooked quinoa or a certified gluten-free pasta.
Add 1/4 teaspoon of red pepper flakes to the dressing for a subtle touch of heat.
The combination of couscous, chickpeas, and fresh vegetables provides a significant amount of dietary fiber, which aids digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Made with extra virgin olive oil, this salad is a great source of monounsaturated fats, which are known to support cardiovascular health by helping to lower 'bad' LDL cholesterol levels.
The colorful array of vegetables like bell peppers and tomatoes, along with fresh lemon juice and herbs, delivers a powerful dose of vitamins (like Vitamin C) and antioxidants that help protect your cells from damage.
Chickpeas are an excellent source of plant-based protein and fiber, making this salad a satisfying and nutritious option for vegetarians and anyone looking to incorporate more plant-based meals.
A typical serving of this salad contains approximately 450-500 calories, primarily from the couscous, olive oil, and feta cheese. It's a well-balanced and nutrient-dense meal.
Yes, it is a very healthy dish. It's packed with fiber from vegetables and chickpeas, healthy monounsaturated fats from olive oil, and complex carbohydrates for sustained energy. The fresh herbs and lemon juice also provide essential vitamins and antioxidants.
Absolutely! This salad is perfect for meal prep. For the best texture, store the cooked couscous, chopped vegetables, and dressing in separate airtight containers in the refrigerator. Combine them just before serving.
No, they are different. Israeli couscous, also known as pearl couscous, consists of much larger spheres and has a chewier, pasta-like texture. Regular Moroccan couscous is much smaller and cooks more quickly.
Traditional Israeli couscous is made from semolina wheat flour and contains gluten. For a gluten-free version, you can substitute it with quinoa, millet, or a certified gluten-free couscous product.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The vegetables may lose some of their crispness, but the flavors will continue to meld and it will still be delicious.
This recipe goes great with these complete meals
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