This fresh couscous salad with vegetables is a truly delicious summer dish, rich in flavors, scents, and typically Mediterranean colors.
Given the great heat today, I prepared a quick fresh couscous salad, a complete, healthy, and light dish.
It is prepared quickly, requiring minimal stove use (just a few minutes to boil water or vegetable broth and cook the vegetables) and can be stored excellently in the fridge for a couple of days, even improving in taste!
It’s perfect for both lunch and dinner, and especially you don’t need to turn on the stove, well yes, you do, but just for 15 minutes.
Great for taking to the beach, on a day trip, or perfect and convenient for a work lunch break.
Easy, quick, practical, and tasty. With fresh and colorful vegetables, yet so rich in flavor and freshness.
A portion of couscous provides about half of the daily selenium requirement, contains 3.6 grams of protein per 100 grams, a low amount of fat, and no cholesterol.
It is therefore a valid ally for diets where pasta or rice consumption is not planned, and it has a great satiating power.
Couscous has many positive properties, just be careful with the seasonings it is paired with.
Couscous with hard-boiled eggs, peppers, zucchini, and peas is really easy and delicious to prepare, and as I said, it’s also very tasty: I added fresh cherry tomatoes and basil leaves, giving the dish a truly distinctive taste! A complete and light dish.
But for those who want a richer dish, they could also add some other ingredients, such as tuna or pieces of feta or another goat cheese.
Well, now let’s move on to the recipe and see together how to prepare this delicious couscous salad.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 3 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 281.87 (Kcal)
- Carbohydrates 28.90 (g) of which sugars 6.89 (g)
- Proteins 12.47 (g)
- Fat 14.02 (g) of which saturated 3.24 (g)of which unsaturated 2.45 (g)
- Fibers 4.95 (g)
- Sodium 872.84 (mg)
Indicative values for a portion of 190 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 for Couscous Salad with Vegetables
- 240 g cooked couscous (pre-cooked)
- 1 cup water
- 3 eggs
- 1 yellow bell pepper
- 1 red bell pepper
- 2 zucchini
- 150 g frozen peas
- 150 g cherry tomatoes
- to taste extra virgin olive oil
- 1 lemon (juice)
- leaves basil
- salt
- pepper
Tools
- Pan
- 2 Saucepans
- Bowl
Steps for Couscous Salad with Vegetables
Pour the couscous into a bowl and cover it with boiling water (the water level should be about 1 inch above the grains). (Tip: when you heat the water, add a little salt).
Stir with a spoon. Add the oil.
Let it rest for 10 minutes (and cover with a plate), or until the liquid is completely absorbed.
Fluff with a fork to separate the grains.
If necessary, add another tablespoon of oil.
Place in the fridge if you want it chilled; otherwise, leave at room temperature
Then, take the zucchini, after washing and drying them, remove the two ends and cut them into cubes or slices, depending on the final result you want to achieve.
It’s time for the peppers … red, green, and yellow. “But you can use the color you prefer.”
The peppers should be stripped of the stem, seeds, and internal filaments, then rinsed under plenty of cold running water.
Cut the peppers into small cubes and set aside.
Heat a large pan with 3 tablespoons of extra virgin olive oil.
Add the zucchini and peppers first, then shortly after, add the frozen peas.
Sauté them over high heat to brown them well, about 5 minutes.
Lower the heat, add 2 tablespoons of water, and cook for another 5 minutes.
Cook over high heat for a few more minutes.
Season with salt and pepper, and cook until the vegetables remain vibrant in color and crisp.
Turn off the heat.
Transfer the vegetables to a bowl and let them cool
When completely cool, add the chopped tomatoes and a few basil leaves, and mix to combine the flavors.
In the meantime, prepare the hard-boiled eggs
In a saucepan, place 3 eggs with cold water, bring to a boil, and once it boils, cook for 9 minutes.
After the cooking time.
Drain the eggs, lightly tap the shells to crack them, and let cool in cold water.
This way, when they have cooled, the shells will come off more easily.
At this point, take the couscous bowl and incorporate the vegetables, cherry tomatoes, and hard-boiled eggs.
(Tip: break basil leaves with your hands for aroma and flavor).
Season with oil and lemon juice (lemon juice is optional, but we like it).
A pinch of salt if needed and a grind of pepper to taste.
Mix well to combine all the ingredients, then let rest in the fridge for at least 30 minutes before serving.
Serve with additional slices of hard-boiled eggs scattered on top and a few basil leaves.
Enjoy your meal.
Notes and Tips
Couscous is the perfect base for many dishes, both summer and winter, 100 grams contain about 110/130 calories, roughly half of common pasta or rice.
To make perfect couscous, always maintain a 1:1 ratio between water and couscous. If you don’t have a scale to check the weight, you can always use a glass or a cup.
For a richer version, you can add tuna, shrimp, or roasted chicken, the choice is yours.
Couscous keeps for a maximum of one day if tightly sealed and stored in the fridge. Before serving again, let it sit out of the fridge for at least an hour to return to the right temperature for consumption.
If you liked this recipe, click on many stars, thank you so much.
Join my group: https://www.facebook.com/groups/488624465780860
or on my page: https://www.facebook.com/gustoamoreefantasie
Return to the Home page
FAQ (Questions and Answers)
Can I use whole wheat couscous?
Yes
What can I use instead of eggs?
For a richer version, you can add tuna, shrimp, or roasted chicken, the choice is yours.
