Ingredients
Scale
- 1 cup pearled couscous
- 2 tablespoons olive oil
- 1 cup diced bell peppers
- 1 cup halved cherry tomatoes
- 1 cup diced cucumber
- ¼ cup chopped fresh parsley
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Bring 2 cups of water to a boil in a medium pot. Add a pinch of salt and stir in the pearled couscous. Cook for about 10 minutes until tender but firm.
- Drain any excess water and rinse the couscous under cold water to stop the cooking process.
- While the couscous cools, chop the bell peppers, cherry tomatoes, and cucumber into bite-sized pieces.
- In a large bowl, combine the cooled couscous and chopped vegetables. Drizzle with olive oil, add parsley, and squeeze in fresh lemon juice.
- Toss gently using forks or spatulas until everything is evenly coated. Season with salt and pepper to taste.
- Transfer to a serving platter and garnish with extra herbs if desired.
Notes
- Rinse the couscous before cooking for fluffier results.
- Substitute seasonal vegetables or add nuts for crunch.
- For added flavor, use vegetable broth instead of water when cooking couscous.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 3g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg