Herbed Vegetable Couscous Salad Recipe

Ingredients

Estimated total cost: €3.76 · €0.63/serving

• 1 medium crimson onion, peeled and cut into 1/4-inch brunoise (soaking in cold water enhances crispness)Est. price €0.35–€0.70
• 2 cups pure water, plus additional for soakingEst. price €0.01–€0.03
• Nonstick cooking spray (for easy release)Est. price €0.10–€0.25
• 8 ounces pearl couscous from IsraelEst. price €1.60–€3.20
• 1 1/2 teaspoons flaky sea saltEst. price €0.15–€0.40
• 1/4 cup coarsely chopped fresh Italian flat-leaf parsley (adds a burst of freshness)Est. price €0.40–€0.80
• 1/4 cup coarsely chopped fresh spearmint leavesEst. price €0.60–€1.20
• 2 teaspoons premium extra-virgin olive oilEst. price €0.20–€0.50
• 2 teaspoons freshly squeezed lemon juiceEst. price €0.10–€0.20
• Lemon wedges, for elegant presentationEst. price €0.25–€0.50

Steps

1. 1

   Start by placing the red onion in a small bowl and covering it with water. Allow it to soak for 30 minutes. Then, transfer the soaked onion onto paper towels to drain off excess water.

2. 2

   Begin by spraying a medium saucepan lightly with cooking spray and heat it over medium heat. Stir in the couscous and cook for about 1 minute while stirring constantly. Pour in the water and bring it to a boil. Season with 1 teaspoon of salt, then continue cooking until all the water is absorbed, and the couscous reaches an al dente texture, which should take around 8 minutes. Once done, remove from the heat and allow it to cool down completely before proceeding.

3. 3

   In a spacious bowl, mix together the couscous, saved red onion, parsley, mint, oil, and lemon juice. Toss everything together until well combined. Season with the remaining 1/2 teaspoon of salt. To serve, garnish with lemon wedges before presenting.

Full steps, exact amounts, and Cook Mode are available after sign-in.

• Cultural note

  Couscous is a staple in North African cuisine, particularly in countries like Morocco and Algeria. This salad likely draws inspiration from Mediterranean flavors, incorporating herbs and olive oil commonly used in the region's cuisine.

• Seasonal note

  This Herbed Vegetable Couscous Salad is best made in the spring and summer when fresh herbs and vegetables are in season, providing the most vibrant flavors and colors.

• Health note

  This dish is a nutritious option with a good balance of protein, carbohydrates, and healthy fats. It is also a good source of vitamins A, C, and K, as well as providing fiber and essential minerals like zinc.