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Healthy Couscous Salad

13 INGREDIENTS • 5 STEPS • 20MINS

Healthy Couscous Salad

Recipe
4.5
2 ratings
Summer is coming and it’s always great to have some lighter, healthy meal ideas under your belt. I want a bit more from a salad than a bit of lettuce, tomato & cucumber though… I need some flavour! This gorgeous couscous salad recipe (adapted from Oh My Dish) does that by the bucket load. It’s packed full of goodness & it’s seriously tasty! I particularly love the addition of the sweet potato, it really kicks it up a notch.
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Kitchen Mason
Hi I’m Emma and I want to help you create great food with CRAZY easy to follow step by step picture recipes.
https://kitchenmason.com/
Summer is coming and it’s always great to have some lighter, healthy meal ideas under your belt. I want a bit more from a salad than a bit of lettuce, tomato & cucumber though… I need some flavour! This gorgeous couscous salad recipe (adapted from Oh My Dish) does that by the bucket load. It’s packed full of goodness & it’s seriously tasty! I particularly love the addition of the sweet potato, it really kicks it up a notch.
20MINS
Total Time
$1.80
Cost Per Serving
Ingredients
Servings
4
us / metric
Couscous
3/4 cup
Couscous
Water
1 1/4 cups
Water, boiled
Olive Oil
as needed
Olive Oil
Sweet Potato
1
Sweet Potato, peeled, cubed
Shallot
1
Shallot, finely chopped
Garlic
1 clove
Garlic, minced
Eggplant
1
Eggplant, sliced
Sun-Dried Tomatoes in Olive Oil
4
Sun-Dried Tomatoes in Olive Oil, sliced
Cherry Tomato
8
Cherry Tomatoes, halved
Arugula
1 handful
Arugula
or chopped Romaine Lettuce
Lemon
1/2
Lemon, juiced
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
221
Fat
2.6 g
Protein
7.1 g
Carbs
42.5 g
Love This Recipe?
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Healthy Couscous Salad
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author_avatar
Kitchen Mason
Hi I’m Emma and I want to help you create great food with CRAZY easy to follow step by step picture recipes.
https://kitchenmason.com/
Cooking InstructionsHide images
step 1
In a large glass bowl, add the Couscous (3/4 cup), a generous helping of Salt (to taste) and Ground Black Pepper (to taste), and about 1 tablespoon of the oil from the sundried tomatoes jar. Pour in the Water (1 1/4 cups) stir with a fork and cover with cling film. Leave to one side whilst we prepare the rest of the dish.
step 1 In a large glass bowl, add the Couscous (3/4 cup), a generous helping of Salt (to taste) and Ground Black Pepper (to taste), and about 1 tablespoon of the oil from the sundried tomatoes jar. Pour in the Water (1 1/4 cups) stir with a fork and cover with cling film. Leave to one side whilst we prepare the rest of the dish.
step 2
Heat a non-stick frying pan over medium heat then add in about 1 tbsp of olive oil. Dump in the Sweet Potato (1) and fry for a few minutes. Then add in the Shallot (1) and Garlic (1 clove) and fry for about 10 to 15 minutes until the potato is golden and cooked. Soft in the middle. Season to taste with salt & pepper.
step 2 Heat a non-stick frying pan over medium heat then add in about 1 tbsp of olive oil. Dump in the Sweet Potato (1) and fry for a few minutes. Then add in the Shallot (1) and Garlic (1 clove) and fry for about 10 to 15 minutes until the potato is golden and cooked. Soft in the middle. Season to taste with salt & pepper.
step 3
If adding Eggplant (1), heat a griddle pan over medium to high heat. Brush both sides of each slice with Olive Oil (as needed) and grill on each side until nice charred lines appear. When cooked, take out the pan and sprinkle with a little salt.
step 3 If adding Eggplant (1), heat a griddle pan over medium to high heat. Brush both sides of each slice with Olive Oil (as needed) and grill on each side until nice charred lines appear. When cooked, take out the pan and sprinkle with a little salt.
step 4
Remove the cling film from the couscous and fluff it up with a fork. Now all your ingredients are ready, add the Sun-Dried Tomatoes in Olive Oil (4), Cherry Tomatoes (8), and cooked sweet potato in with the couscous. Season with a little more Salt (to taste) and Ground Black Pepper (to taste) if it needs it. Squeeze over Lemon (1/2) and add a good glug of Olive Oil (as needed) and stir to combine everything.
step 5
Divide between serving plates. Top with aubergine and Arugula (1 handful).
step 5 Divide between serving plates. Top with aubergine and Arugula (1 handful).
Tags
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Appetizers
Dairy-Free
American
Lunch
Snack
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Potatoes
Quick & Easy
Salad
Mediterranean
Side Dish
Vegetables
Middle Eastern
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