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Greek Style Couscous Salad
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Greek Style Couscous Salad

35 minVoor 6Nutri-Score B€€
van @mealsbyrachael10 imports0 keer gekookt
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wat u nodig heeft

Ingrediënten

6 personen
  • couscous (dry)Granen360 g
  • olive oil (for toasting)Voorraadkast30 ml
  • water (for boiling)Overig480 ml
  • chicken bouillon powderVoorraadkast30 g
  • kale (stems removed, sliced)Groente en fruit70 g
  • salt (for the kale)Kruiden en specerijen3 g
  • extra virgin olive oil (for the kale)Voorraadkast15 ml
  • fire roasted red bell pepper (finely chopped)Groente en fruit1 stuk
  • red onion (finely chopped)Groente en fruit75 g
  • cherry tomatoes (chopped)Groente en fruit150 g
  • Persian cucumber (finely chopped)Groente en fruit200 g
  • hot peppers (chopped (pepperoncini))Groente en fruit30 g
  • fresh dill (finely chopped)Groente en fruit9 g
  • fresh parsley (finely chopped)Groente en fruit12 g
  • garlic (freshly minced)Groente en fruit2 stukken
  • lemon juice (freshly squeezed)Groente en fruit75 ml
  • extra virgin olive oil (for the dressing)Voorraadkast120 ml
  • red wine vinegarVoorraadkast22 ml
  • dried oreganoKruiden en specerijen4 g
  • salt (for the dressing)Kruiden en specerijen9 g
  • red chili flakesKruiden en specerijen2 g
  • hot pepper brineVoorraadkast15 ml

per portie

Voedingswaarden

438kcal

Koolhydraten
48 g
Eiwitten
8 g
Vetten
24 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Koekenpan
  • Steelpan
  • Vergiet
  • Mengkom
  • Garde

stap voor stap

Bereiding

  1. Toast the couscous

    • Heat the olive oil in a nonstick pan.
    • Add the couscous and toast, stirring, until golden brown.
    Stap 1

  2. Cook the couscous in bouillon

    • Bring the water to a boil with the chicken bouillon powder.
    • Add the toasted couscous and cook until tender.
    • Drain the couscous very well.
    Stap 2

  3. Massage the kale

    • Remove the kale stems and slice the leaves.
    • Massage the kale with salt and extra virgin olive oil until soft.
    Stap 3

  4. Prep the vegetables and herbs

    • Finely chop the fire roasted red bell pepper, red onion, cherry tomatoes, Persian cucumber and hot peppers.
    • Finely chop the dill and parsley and mince the garlic.
    Stap 4

  5. Make the dressing

    • Whisk the lemon juice, extra virgin olive oil, red wine vinegar, oregano, salt, red chili flakes and hot pepper brine.
    Stap 5

  6. Assemble the salad

    • Combine the couscous, kale, vegetables, herbs and garlic in a large bowl.
    • Pour over the dressing and mix everything well.
    • Serve, or refrigerate for later.
    Stap 6
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