Given the great heat, today I prepared a quick, fresh couscous salad, a complete and healthy dish.
It takes 10 minutes to prepare and can be made in advance. It’s perfect for both lunch and dinner, and you don’t have to turn on the stove, well, just for 10 minutes.
Great for taking to the beach, on a day trip, or perfect and practical for a lunch break at work.
Easy, quick, practical and tasty. With fresh vegetables but so rich in flavor and freshness.
A portion of couscous provides the body with about half of the daily selenium requirement, contains 3.6 grams of protein per 100 grams, low in fat, and contains no cholesterol.
Therefore, it proves to be a valid ally in diets where pasta or rice is not consumed and has a great satiating power.
Couscous has many positive properties, just be careful with the dressings it’s paired with.
Couscous with hard-boiled egg, cherry tomatoes, and arugula is really easy and delicious to prepare, and as I mentioned, it’s also very tasty: I added some corn and basil leaves that give the dish a really unmistakable flavor!
Well, let’s move on to the recipe and see how to make this delicious couscous salad.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 266.75 (Kcal)
- Carbohydrates 25.87 (g) of which sugars 9.71 (g)
- Proteins 10.04 (g)
- Fat 14.04 (g) of which saturated 3.15 (g)of which unsaturated 2.24 (g)
- Fibers 2.61 (g)
- Sodium 901.46 (mg)
Indicative values for a portion of 180 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 Quick Couscous Salad
- 8.5 oz cooked couscous (pre-cooked)
- 1.2 cups water
- 3 eggs
- 14 oz cherry tomatoes
- 1 bunch arugula
- 1 can sweet corn, canned, drained
- salt
- pepper
- to taste extra virgin olive oil
- to taste lemon (juice)
- leaves basil
Tools
- 2 Pots
- 2 Bowls
Steps for Quick Couscous Salad
Pour the couscous into a bowl and cover it with boiling water (the water level should be about 0.8 inches above the grains). (Tip: when heating the water, add a bit of salt).
Stir with a spoon. Add 1-2 tablespoons of extra virgin olive oil.
Let it rest for 10 minutes covered 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.
Store in the fridge if you want it cold; otherwise, leave at room temperature
In a pot, place 3 eggs with cold water, bring to a boil, and from the moment it boils, cook for 9 minutes.
After the cooking time.
Drain the eggs, slightly crack the shells to make them crack, and cool them in cold water.
This way, when they have cooled, the shells will come off more easily.
Wash and dry the cherry tomatoes.
Now cut the cherry tomatoes into slices or wedges and place them in a large bowl, then season with salt, pepper, and olive oil.
I recommend doing this first so that a nice sauce is formed, which will be needed to dress everything later.
Clean and season the arugula in the same way and set aside.
At this point, take the bowl of couscous and add the arugula, cherry tomatoes, corn, and hard-boiled eggs.
(I suggest tearing some basil leaves with your hands for aroma and flavor).
Season with olive oil and lemon juice (lemon juice is optional, we like it).
A pinch of salt if necessary and a grind of pepper to taste.
Mix well to combine all the ingredients, then let it rest in the fridge for at least 30 minutes before serving.
Serve adding the other scattered vegetables on the surface and some basil leaves.
Enjoy your meal.
Notes
Couscous is the perfect base for many dishes, both summer and winter, 100 grams contain about 110/130 calories, about half of common pasta or rice.
Tips
To make perfect couscous, always maintain the 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 cup.
For a richer version, you can add tuna, shrimp, roasted chicken; your imagination is the limit.
Couscous can be stored for up to one day in an airtight container in the fridge. Before serving again, it should be left out of the refrigerator for at least an hour to return to the right temperature for consumption.
If you liked this recipe, click on a lot of stars, thank you very much.
Join my group: https://www.facebook.com/groups/488624465780860
or visit my page: https://www.facebook.com/gustoamoreefantasie
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, roasted chicken; your imagination is the limit.
I don’t like arugula, what can I substitute it with?
Green beans, lamb’s lettuce, zucchinis, etc.
