Vegetable & couscous salad

Vegetable & couscous salad

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The ingredient of Vegetable & couscous salad

  1. 1 1/2 cups (375ml) Massel vegetable liquid stock
  2. 1 tablespoon extra virgin olive oil
  3. 1 1/2 cups (290g) couscous
  4. 150g purchased chargrilled capsicum, cut into thin strips
  5. 150g purchased chargrilled eggplant, cut into thin strips
  6. 150g purchased marinated artichoke hearts, cut into small wedges
  7. 100g fetta, crumbled
  8. 1/3 cup chopped fresh coriander
  9. 1/4 cup (60ml) olive oil
  10. 1 lemon, juiced
  11. 1 garlic clove, crushed
  12. 1/2 teaspoon smoked paprika

The instruction how to make Vegetable & couscous salad

  1. 1 Place the stock, extra virgin olive oil and 1 1/2 cups (375ml) water in a small saucepan. Bring to the boil over a medium heat. Remove from heat and stir in couscous. Cover and set aside for 5-10 minutes or until all the liquid is absorbed. Use a fork to separate the grains. Transfer couscous to a large bowl. Set aside to cool.
  2. Add the capsicum, eggplant, artichoke, feta and coriander to the couscous. Toss well to combine. Whisk the olive oil, lemon juice, garlic and paprika together. Add to the couscous and toss to combine. Serve.

Nutritions of Vegetable & couscous salad

calories: 384.073 calories
calories: 20 grams fat
calories: 5 grams saturated fat
calories: 39 grams carbohydrates
calories: 2 grams sugar
calories:
calories: 10 grams protein
calories: 11 milligrams cholesterol
calories: 762.61 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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