Crunchy Couscous Salad with Currants and Mint

Vegetarian
Vegan
Dairy Free
Health score
5%
Crunchy Couscous Salad with Currants and Mint
12 min.
6
270kcal

Suggestions


Discover the vibrant flavors of our Crunchy Couscous Salad with Currants and Mint, a delightful dish that perfectly balances textures and tastes. This quick and easy salad is not only a feast for the eyes but also a nourishing addition to any meal. With its bright colors and appealing crunch, it's the ideal companion for gatherings, picnics, or simply as a refreshing side to your weeknight dinners.

In just 12 minutes, you can whip up this vegan, dairy-free, and vegetarian dish that serves six, making it perfect for sharing. The toasted couscous serves as a wonderful base, absorbing the tangy lemon juice and aromatic notes of fresh mint, creating a party of flavors in every bite. The sweetness of currants complements the earthy tones of toasted pine nuts and crunchy carrots, while the hint of Dijon mustard and freshly ground black pepper adds a layer of sophistication and depth.

Whether you're looking for a robust starter or a light snack, this Crunchy Couscous Salad is both versatile and satisfying. It's a vibrant, feel-good dish that makes eating healthy a delightful experience. Elevate your dining table with this salad that promises to impress both family and friends alike. Give it a try, and we guarantee it will become a go-to recipe in your culinary repertoire!

Ingredients

  • 0.3 teaspoon pepper black freshly ground
  • 0.3 cup canola oil 
  • 0.5 cup carrots diced
  • cup couscous uncooked
  • 0.3 cup currants 
  • teaspoon dijon mustard 
  • tablespoons mint leaves fresh chopped
  • 0.3 cup green onions sliced
  • 0.5 teaspoon kosher salt 
  • 0.3 cup juice of lemon fresh
  • 0.3 cup pinenuts toasted
  • cup water 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • whisk

Directions

  1. Bring 1 cup water to a boil in a medium saucepan. While water comes to a boil, place couscous in a large skillet. Cook, stirring constantly, over medium-high heat 3 minutes or until lightly toasted and fragrant. Stir couscous into boiling water. Cover and let stand 5 minutes; fluff with a fork.
  2. While couscous stands, combine lemon juice and next 3 ingredients (through pepper) in a large bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk.
  3. Add couscous, currants, and remaining ingredients; fluff with a fork.
  4. Serve warm, or cover and cool to room temperature.

Nutrition Facts

Calories270kcal
Protein7.66%
Fat48.14%
Carbs44.2%

Properties

Glycemic Index
38.81
Glycemic Load
15.1
Inflammation Score
-8
Nutrition Score
10.06869570587%

Flavonoids

Eriodictyol
1.27mg
Hesperetin
1.73mg
Naringenin
0.14mg
Apigenin
0.13mg
Luteolin
0.33mg
Kaempferol
0.1mg
Myricetin
0.01mg
Quercetin
0.65mg

Nutrients percent of daily need

Calories:269.65kcal
13.48%
Fat:14.78g
22.73%
Saturated Fat:1.11g
6.95%
Carbohydrates:30.53g
10.18%
Net Carbohydrates:27.82g
10.11%
Sugar:4.91g
5.46%
Cholesterol:0mg
0%
Sodium:219.68mg
9.55%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.29g
10.57%
Manganese:0.98mg
49.13%
Vitamin A:1951.77IU
39.04%
Vitamin K:23.95µg
22.81%
Vitamin E:2.46mg
16.4%
Fiber:2.71g
10.85%
Copper:0.22mg
10.78%
Phosphorus:107.54mg
10.75%
Magnesium:39.61mg
9.9%
Vitamin C:6.75mg
8.18%
Vitamin B3:1.62mg
8.12%
Vitamin B1:0.1mg
6.68%
Iron:1.11mg
6.17%
Potassium:215.82mg
6.17%
Zinc:0.84mg
5.57%
Folate:19.45µg
4.86%
Vitamin B5:0.44mg
4.43%
Vitamin B6:0.08mg
4.17%
Vitamin B2:0.07mg
3.97%
Calcium:29.8mg
2.98%
Source:My Recipes