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Greek Style Couscous Salad
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Greek Style Couscous Salad

35 minServes 6Nutri-Score B€€
from @mealsbyrachael10 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • couscous (dry)Grains360 g
  • olive oil (for toasting)Pantry30 ml
  • water (for boiling)Other480 ml
  • chicken bouillon powderPantry30 g
  • kale (stems removed, sliced)Produce70 g
  • salt (for the kale)Spices3 g
  • extra virgin olive oil (for the kale)Pantry15 ml
  • fire roasted red bell pepper (finely chopped)Produce1 piece
  • red onion (finely chopped)Produce75 g
  • cherry tomatoes (chopped)Produce150 g
  • Persian cucumber (finely chopped)Produce200 g
  • hot peppers (chopped (pepperoncini))Produce30 g
  • fresh dill (finely chopped)Produce9 g
  • fresh parsley (finely chopped)Produce12 g
  • garlic (freshly minced)Produce2 pieces
  • lemon juice (freshly squeezed)Produce75 ml
  • extra virgin olive oil (for the dressing)Pantry120 ml
  • red wine vinegarPantry22 ml
  • dried oreganoSpices4 g
  • salt (for the dressing)Spices9 g
  • red chili flakesSpices2 g
  • hot pepper brinePantry15 ml

per serving

Nutrition

438kcal

Carbs
48 g
Proteins
8 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Colander
  • Mixing bowl
  • Whisk

step by step

Method

  1. Toast the couscous

    • Heat the olive oil in a nonstick pan.
    • Add the couscous and toast, stirring, until golden brown.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 6
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