Couscous Salad #SundayFunday

This salad starts with Israeli Couscous also known as Pearl Couscous.  Little balls of pasta are tossed with tomatoes, cucumbers and mint in a bright lemony dressing.

The Sunday Funday Bloggers are sharing pasta/noodle salads today.....

Sue of Palatable Pastime is hosting today's event.  Pasta salads are perfect summertime fare and I'm sure we will have something for you to take to your next bbq or potluck.....

• Sneha's Recipe: Vegan Italian Pasta Salad With Basil Dressing 
• Amy's Cooking Adventures: Caprese Pasta Salad 
• A Day in the Life on the Farm: Couscous Salad 
• Palatable Pastime: Pineapple and Butternut Macaroni Salad 
• Karen's Kitchen Stories: Chinese Egg Noodle Salad with Pork 
• Mayuri's Jikoni: Tropical Pasta Salad 
• Cook with Renu: Vegetable Orzo Pasta Salad

This salad, chosen because mint grows like crazy and has completely taken over one of my garden beds, was super easy and super delicious.  I served it up as a side with Chicken with Mushrooms and knew right away that it was going to be a keeper making regular appearances as we grill this summer.

Yield: 6 servings

Author: Wendy Klik

Couscous Salad

This salad starts with Israeli Couscous also known as Pearl Couscous. Little balls of pasta are tossed with tomatoes, cucumbers and mint in a bright lemony dressing.

Prep time: 10 MinCook time: 15 MinInactive time: 15 HourTotal time: 15 H & 25 M

Ingredients

• 4-5 Compari Tomatoes, seeded and diced
• 1 English cucumber, diced
• juice and strips of zest from1 lemon
• 2-3 pinches of kosher salt
• 1 1/2 c. pearl couscous
• 3 c. water
• 1/4 c. olive oil
• pinch of cayenne
• 1/2 c. mint leaves, coarsely chopped
• 4 scallions, white and light green sections, thinly sliced

Instructions

1. Place the tomatoes and cucumbers in a large bowl. Sprinkle with the salt and lemon juice. Toss to coat and set aside.
2. Place the water, lemon zest strip, 1 Tablespoon olive oil, pinch of salt and cayenne into a large pot. Bring to a boil. Add the couscous, reduce heat to a simmer and cook until all water is absorbed and couscous is tender, about 10-15 minutes.
3. Remove the lemon strips, stir and let couscous come to room temperature.
4. Add room temperature couscous and the remaing 3 Tablespoons of olive oil to the tomatoes and cucumbers. Toss to coat and serve.

Notes

adapted from a recipe at Food Network.

Nutrition Facts

Calories

269.69

Fat (grams)

9.55 g

Sat. Fat (grams)

1.34 g

Carbs (grams)

39.68 g

Fiber (grams)

4.01 g

Net carbs

35.66 g

Sugar (grams)

3.46 g

Protein (grams)

6.88 g

Sodium (milligrams)

179.91 mg

Cholesterol (grams)

0 mg

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Property of A Day in the Life on the Farm