Cucumber Radish Salad with Crispy Couscous
Ingredients
The salad
-
6
pieces
Persian Cucumbers
-
12
pieces
Small Radishes
-
¾
cup
Fresh Mint
-
⅓
cup
Fresh Dill
-
¾
cup
Feta Cheese
The crispy couscous
-
1
cup
Couscous
-
1
tablespoon
Olive Oil
-
1
pinch
Sea Salt
-
1
pinch
Ground Black Pepper
The lemon dressing
-
½
cup
Olive Oil
-
2
tablespoons
White Wine Vinegar
-
1
piece
Lemon (zested and juiced)
-
3
cloves
Garlic
-
½
teaspoon
Kosher Salt
-
½
teaspoon
Ground Black Pepper
Instructions
- Prepare the couscous according to package instructions and set aside.
- Preheat the oven to 375°F.
- Line a baking sheet with parchment paper and spread the couscous in an even layer.
- Drizzle olive oil, sea salt, and black pepper over the couscous and toss to coat.
- Bake for 20 minutes, then switch to broil for 3 minutes until crispy.
- Remove from the oven and let cool.
- In a bowl, combine chopped cucumbers, radishes, dill, mint, and crumbled feta.
- Whisk together dressing ingredients in a small bowl and set aside.
- Pour the dressing over the salad and toss to combine.
- Top with crispy couscous, toss again, and serve.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
6g
Sodium
250mg
Cholesterol
15mg
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