Couscous Salad with Raw Vegetables.
A quintessential vegan dish suited for everyone, young and old.
The carbohydrates from the couscous along with the vitamins and fibers of the vegetables give our body the right defenses to face the hottest season of the year.
For those who want to opt for a complete meal, they can add tuna or cheeses to the salad.

Thought for you

Cost: Very economical
Rest time: 5 Minutes
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Boiling
Cuisine: Moroccan
Seasonality: All seasons

271.93 Kcal

calories per serving

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Energy 271.93 (Kcal)
Carbohydrates 41.16 (g) of which sugars 9.57 (g)
Proteins 6.87 (g)
Fat 10.22 (g) of which saturated 1.38 (g)of which unsaturated 0.11 (g)
Fibers 4.53 (g)
Sodium 522.40 (mg)

Indicative values for a portion of 275 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

let’s go shopping

1 cup raw couscous
Half yellow bell pepper
Half red bell pepper
Half green bell pepper
Half Tropea red onion
1.25 cups cherry tomatoes
2 cups carrots
Half clove garlic
10 leaves basil
to taste sweet paprika
1 tsp salt
2 tbsp extra virgin olive oil
1 cup water

Tools

what I need

Cutting Board
Mandoline
Knife
5 Bowls
Immersion Blender

Preparation

Couscous Salad with Raw Vegetables

Place about 1 cup of water on the stove, and bring to a boil. Meanwhile, in a bowl, place the couscous, salt, and oil, and mix for a few minutes.
Once the water is boiling, add it gradually to the couscous, stirring.
When it is covered with an excess of about 0.4 inches, let it rest while you prepare the vegetables.
Wash them all, and with a small-hole grater, grate the carrots.
Cut the half bell peppers, yellow, green, into tiny squares.
red.
Peel and do the same with the Tropea red onion.
Meanwhile, in a small bowl, place the cherry tomatoes, garlic without the core,
basil, and a small pinch of salt.
Blend.
Pour the obtained dressing over the chopped vegetables. Season with a little sweet paprika, and mix.
Now, you need to fluff the couscous, with a spoon or a fork, and mix it with the vegetables gently.
Here is your Couscous Salad with Raw Vegetables ready.
Serve it at the table either as a main course or a side dish.