California Couscous Salad

Vegetarian
Dairy Free
Health score
16%
California Couscous Salad
20 min.
6
383kcal

Suggestions


Welcome to a delightful culinary experience with our California Couscous Salad! This vibrant dish is not only a feast for the eyes but also a celebration of fresh flavors and textures that will tantalize your taste buds. Perfectly suited for vegetarians and those seeking a dairy-free option, this salad is a versatile addition to any meal, whether as a side dish, antipasti, or a light snack.

In just 20 minutes, you can whip up a refreshing salad that serves six, making it ideal for gatherings or meal prep for the week ahead. The combination of fluffy couscous, crunchy toasted almonds, and colorful vegetables creates a harmonious blend that is both satisfying and nutritious. The zesty kick from the lemon juice and the aromatic touch of fresh cilantro elevate this dish, making it a standout choice for any occasion.

With a caloric breakdown that balances protein, healthy fats, and carbohydrates, this California Couscous Salad is not only delicious but also a wholesome option for those mindful of their dietary choices. Whether you’re hosting a summer barbecue, enjoying a picnic in the park, or simply looking for a quick and healthy meal, this salad is sure to impress. Dive into the flavors of California and enjoy a dish that embodies freshness and vitality!

Ingredients

  • 0.5 cup almonds toasted sliced chopped
  • 14 oz chicken broth 
  • 12 oz couscous 
  • 0.5 cup cilantro leaves fresh finely chopped
  • 0.3 cup juice of lemon 
  • 0.3 cup olive oil 
  • medium bell pepper red finely chopped
  • small onion red finely chopped
  • servings salt and pepper 

Equipment

  • bowl
  • whisk
  • pot

Directions

  1. In a small pot over high heat, bring chicken broth and 1/4 cup water to a boil.
  2. Add couscous, cover, and remove from heat.
  3. Let sit 5 minutes. Fluff with a fork.
  4. In a large bowl, whisk together olive oil and lemon juice.
  5. Pour over couscous and toss to coat.
  6. Add salt and pepper to taste.
  7. Stir in red pepper, red onion, almonds, and chopped cilantro.
  8. Garnish with cilantro sprigs and lemon slices if you like.
  9. Serve at room temperature.

Nutrition Facts

Calories383kcal
Protein10.11%
Fat38.34%
Carbs51.55%

Properties

Glycemic Index
27.67
Glycemic Load
27.39
Inflammation Score
-7
Nutrition Score
11.73217394948%

Flavonoids

Cyanidin
0.19mg
Catechin
0.1mg
Epigallocatechin
0.2mg
Epicatechin
0.05mg
Eriodictyol
0.68mg
Hesperetin
1.96mg
Naringenin
0.22mg
Apigenin
0.01mg
Luteolin
0.14mg
Isorhamnetin
1.12mg
Kaempferol
0.15mg
Myricetin
0.01mg
Quercetin
4.55mg

Nutrients percent of daily need

Calories:383.41kcal
19.17%
Fat:16.44g
25.3%
Saturated Fat:2.05g
12.8%
Carbohydrates:49.74g
16.58%
Net Carbohydrates:45.14g
16.42%
Sugar:2.58g
2.87%
Cholesterol:1.32mg
0.44%
Sodium:447.46mg
19.45%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.76g
19.51%
Vitamin C:32.35mg
39.21%
Manganese:0.7mg
35.08%
Vitamin E:4.09mg
27.25%
Fiber:4.6g
18.4%
Phosphorus:148.11mg
14.81%
Vitamin A:713.53IU
14.27%
Vitamin B3:2.64mg
13.22%
Magnesium:51.69mg
12.92%
Copper:0.24mg
12.24%
Vitamin K:12.4µg
11.81%
Vitamin B2:0.2mg
11.57%
Vitamin B1:0.15mg
9.69%
Vitamin B5:0.86mg
8.57%
Vitamin B6:0.16mg
8.04%
Folate:30.86µg
7.71%
Potassium:251.91mg
7.2%
Iron:1.17mg
6.5%
Zinc:0.85mg
5.67%
Calcium:44.43mg
4.44%
Selenium:0.72µg
1.02%
Source:My Recipes