Vegetable Couscous Salad with Za’atar
Ingredients
The salad
-
2
cups
water
-
1 ½
cups
Israeli or pearled couscous, dried
-
¼
cup
pinenuts
-
1
large
tomato, sliced into thin wedges
-
1
medium
bell pepper (green, red, yellow, or orange), coarsely chopped
-
¼
medium
white or red onion, thinly sliced
-
½
cup
coarsely chopped fresh mint
-
1
15-ounce can
chickpeas, rinsed and drained
-
¼
cup
kalamata olives, whole, rinsed and drained
-
⅓
cup
sliced dried prunes
Lemon Za’atar Vinaigrette
-
1
large
lemon, juiced
-
2
tablespoons
extra virgin olive oil
-
1
small
garlic clove, minced
-
1
tablespoon
za’atar
-
½
teaspoon
salt (optional)
-
½
teaspoon
black pepper
Instructions
- Prepare the couscous by boiling water, adding couscous, and cooking for 10 minutes. Rinse with cool water and set aside.
- Preheat the oven to broil and toast the pinenuts for 3-5 minutes until golden brown.
- In a large bowl, combine sliced tomato, chopped bell pepper, sliced onion, chopped mint, chickpeas, olives, prunes, and the cooled couscous.
- Make the vinaigrette by whisking together lemon juice, olive oil, minced garlic, za’atar, salt, and black pepper.
- Drizzle the vinaigrette over the salad and mix gently. Serve immediately or chill until serving time.
Nutrition Facts (estimated)
Servings
6
Calories
219
Total fat
11g
Total carbohydrates
27g
Total protein
7g
Sodium
472mg
Cholesterol
0mg
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