3 Make-Ahead Lunch Recipes that are Healthy AND Delicious! (Quick & Easy)
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Recipes in this Video
4 recipes
vegetariangluten-freedairy-freeegg-free
Couscous salad is a popular dish in North African cuisine, particularly in Morocco. It is often served as a side dish or a light meal, especially during warm weather. The dish showcases the versatility of couscous, which can be paired with a variety of fresh vegetables and herbs, making it a colorful and nutritious option. It is commonly enjoyed at gatherings and celebrations, reflecting the communal aspect of dining in Mediterranean cultures.
Ingredients
- ●couscous
- ●bell peppers
- ●cucumber
- ●red onion
- ●cherry tomatoes
- ●parsley
- ●olive oil
- ●lemon juice
- ●salt
- ●pepper
Instructions
- 1Boil water in a pot.
- 2Add couscous to the boiling water and stir.
- 3Cover the pot and remove from heat; let sit for 5 minutes.
- 4Fluff the couscous with a fork and let cool.
- 5Chop the vegetables and herbs finely.
- 6In a large bowl, combine couscous, vegetables, and herbs.
- 7Drizzle with olive oil and lemon juice.
- 8Season with salt and pepper to taste.
- 9Toss everything together until well mixed.
- 10Serve chilled or at room temperature.
Ingredient Alternatives
couscous
Healthier: quinoa
Cheaper: bulgur
Quinoa is more nutritious, while bulgur is often less expensive.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil has a higher smoke point and is healthier, while canola oil is budget-friendly.
Techniques
boilingmixing
Equipment
potbowlforkknifecutting board
🌶️🌶️🌶️Low
Also Known As
Couscous Salad with VegetablesMediterranean Couscous Salad
vegetarian
Ingredients
- ●1 cup couscous
- ●1 can (15 oz) chickpeas, drained and rinsed
- ●1 cup vegetable broth
- ●1/2 cup diced cucumber
- ●1/2 cup diced bell pepper
- ●1/4 cup chopped red onion
- ●1/4 cup raisins
- ●1/4 cup chopped fresh parsley
- ●2 tbsp olive oil
- ●1 tbsp lemon juice
- ●1 tsp curry powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1In a medium saucepan, bring the vegetable broth to a boil.
- 2Add the couscous to the boiling broth, cover, and remove from heat. Let it sit for 5 minutes to absorb the liquid.
- 3Fluff the couscous with a fork and let it cool to room temperature.
- 4In a large bowl, combine the chickpeas, cucumber, bell pepper, red onion, raisins, and parsley.
- 5In a small bowl, whisk together the olive oil, lemon juice, curry powder, salt, and black pepper.
- 6Pour the dressing over the chickpea mixture and toss to combine.
- 7Add the cooled couscous to the bowl and mix until everything is well combined.
- 8Taste and adjust seasoning if necessary.
- 9Serve chilled or at room temperature.
Equipment
medium saucepanlarge bowlsmall bowlfork
🌶️🌶️🌶️Low
Ingredients
- ●1 cup couscous
- ●1 can (15 oz) black beans, drained and rinsed
- ●1 cup cherry tomatoes, halved
- ●1/2 cup red bell pepper, diced
- ●1/4 cup red onion, finely chopped
- ●1/4 cup fresh cilantro, chopped
- ●1/4 cup olive oil
- ●2 tbsp lime juice
- ●1 tsp cumin
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp cayenne pepper (optional)
Instructions
- 1In a medium saucepan, bring 1 1/4 cups of water to a boil.
- 2Add the couscous to the boiling water, cover, and remove from heat. Let it sit for 5 minutes until the water is absorbed.
- 3Fluff the couscous with a fork and let it cool to room temperature.
- 4In a large bowl, combine the black beans, cherry tomatoes, red bell pepper, red onion, and cilantro.
- 5In a small bowl, whisk together the olive oil, lime juice, cumin, salt, black pepper, and cayenne pepper (if using).
- 6Pour the dressing over the salad ingredients and toss to combine.
- 7Add the cooled couscous to the salad and mix well.
- 8Taste and adjust seasoning if necessary.
- 9Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Equipment
medium saucepanlarge bowlsmall bowlwhiskfork
Ingredients
- ●1 cup couscous
- ●1 1/4 cups vegetable broth
- ●2 medium carrots, grated
- ●1/2 cup cherry tomatoes, halved
- ●1/4 cup red onion, finely chopped
- ●1/4 cup fresh parsley, chopped
- ●1/4 cup olive oil
- ●2 tbsp lemon juice
- ●1 tsp cumin
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1In a medium saucepan, bring the vegetable broth to a boil.
- 2Add the couscous to the boiling broth, stir, and remove from heat. Cover and let it sit for 5 minutes.
- 3Fluff the couscous with a fork and let it cool to room temperature.
- 4In a large bowl, combine the grated carrots, cherry tomatoes, red onion, and parsley.
- 5In a small bowl, whisk together the olive oil, lemon juice, cumin, salt, and black pepper.
- 6Pour the dressing over the couscous and vegetable mixture, and toss to combine.
- 7Taste and adjust seasoning if necessary.
- 8Serve chilled or at room temperature.
Equipment
medium saucepanlarge bowlsmall bowlfork
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