This Mediterranean Couscous Salad is easy, plant-based, and healthy! It contains all nutrients: carbs from the couscous, healthy fats from the olives and vegan feta, and protein from the corn. The roasted zucchini give this salad the perfect crunch and it’s topped with a delicious vinaigrette dressing.
Ingredients
100 g
couscous
100 g
sweet corn
3 tbsp
sun-dried tomatoes, chopped
100 g
zucchini, grilled
1
bell pepper, chopped and grilled
20 g
green olives
30 g
vegan feta cheese
1 tbsp
olive oil
2 tbsp
white wine vinegar
1 tsp
dried dill
1 tsp
dried basil
1 tsp
oregano
1 tsp
dijon mustard
1/2 tsp
garlic powder
pinch
pepper and salt
How to make
1
Cook the couscous until al dente, according to package directions. Drain off any excess water.Add 1/2 tbsp olive oil, pepper and salt and stir.
2
Preheat the oven on 240 degrees Celsius (grill). On a baking plate, add chopped bell pepper, sliced zucchini and corn. Grill for 10 minutes.
3
In a large serving bowl, whisk together the olive oil, lemon juice, white wine vinegar, dill, basil, oregano, mustard, garlic, salt and pepper until combined. Add a bit water to soften te flavour.
4
Add the couscous to the bowl together with the dressing. Add vegan feta, sun-dried tomatoes, olives, zucchini, bell pepper, corn and stir to combine.
5
Season with salt and pepper to taste, and add an extra tablespoon or two of lemon juice if it needs more brightness. For the best flavour, refrigerate for 30 minutes before serving. This salad will keep for up to 4 days.
calories: 412 (21%)
fat: 15g (19%)
saturates: 5g (23%)
sugars: 9g (18%)
salt: 275mg (46%)
protein: 13g (22%)
carbs: 54g (108%)
fibre: 3g (10%)
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