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SideChef
Recipes
Brunch
Couscous Salad with Ginger Lime Vinaigrette

13 INGREDIENTS • 7 STEPS • 30MINS

Couscous Salad with Ginger Lime Vinaigrette

Recipe
5.0
1 rating
Look no further than this Couscous Salad with Ginger Lime Vinaigrette for a perfect lunch or side dish. Enjoy an explosion of crisp, crunchy, tangy, and fresh textures and flavors that make this light and healthy salad a guaranteed winner.
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
Look no further than this Couscous Salad with Ginger Lime Vinaigrette for a perfect lunch or side dish. Enjoy an explosion of crisp, crunchy, tangy, and fresh textures and flavors that make this light and healthy salad a guaranteed winner.
30MINS
Total Time
$6.36
Cost Per Serving
Ingredients
Servings
2
us / metric
Whole Wheat Israeli Couscous
1 cup
Whole Wheat Israeli Couscous
Water
1 1/2 cups
Water
Salt
1 tsp
Salt
Fresh Ginger
1
Fresh Ginger
Lime
1
Lime
Agave Syrup
1 tsp
Agave Syrup
or Honey
Grapeseed Oil
4 Tbsp
Grapeseed Oil
Ground Black Pepper
as needed
Ground Black Pepper
Fresh Mint
4 Tbsp
Fresh Mint
Persian Cucumber
2
Persian Cucumbers
Black Grapes
1 cup
Black Grapes
Feta Cheese
4 Tbsp
Feta Cheese
Walnut
1/3 cup
Walnut
Nutrition Per Serving
VIEW ALL
Calories
878
Fat
48.6 g
Protein
19.8 g
Carbs
99.7 g
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Couscous Salad with Ginger Lime Vinaigrette
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
Cooking InstructionsHide images
step 1
Prepare the Whole Wheat Israeli Couscous (1 cup) according to the package instructions: bring Water (1 1/2 cups) and Salt (as needed) to a boil in a medium sauce pot. Add the couscous. Cover and reduce the heat to low, simmering for 10 minutes or until water is absorbed.
step 1 Prepare the Whole Wheat Israeli Couscous (1 cup) according to the package instructions: bring Water (1 1/2 cups) and Salt (as needed) to a boil in a medium sauce pot. Add the couscous. Cover and reduce the heat to low, simmering for 10 minutes or until water is absorbed.
step 2
While the couscous cooks, grate the Fresh Ginger (1) and zest the Lime (1) with a microplane grater. Whisk the ginger, lime zest, Agave Syrup (1 tsp), Grapeseed Oil (4 Tbsp), and lime juice together in a small bowl. Add Salt (as needed) and Ground Black Pepper (as needed).
step 2 While the couscous cooks, grate the Fresh Ginger (1) and zest the Lime (1) with a microplane grater. Whisk the ginger, lime zest, Agave Syrup (1 tsp), Grapeseed Oil (4 Tbsp), and lime juice together in a small bowl. Add Salt (as needed) and Ground Black Pepper (as needed).
step 3
Slice the Black Grapes (1 cup) in half and chop the Persian Cucumbers (2).
step 3 Slice the Black Grapes (1 cup) in half and chop the Persian Cucumbers (2).
step 4
Fluff the couscous with a fork and dump into a bowl. Mix with the cucumbers, Fresh Mint (4 Tbsp), grapes, and dressing.
step 4 Fluff the couscous with a fork and dump into a bowl. Mix with the cucumbers, Fresh Mint (4 Tbsp), grapes, and dressing.
step 5
Toss in the Feta Cheese (4 Tbsp) and gently mix.
step 5 Toss in the Feta Cheese (4 Tbsp) and gently mix.
step 6
Chop the Walnut (1/3 cup).
step 6 Chop the Walnut (1/3 cup).
step 7
Serve couscous salad at room temperature and garnish with walnuts. Serve and enjoy!
step 7 Serve couscous salad at room temperature and garnish with walnuts. Serve and enjoy!
Tags
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Brunch
Lunch
Shellfish-Free
Vegetarian
Salad
Spring
Side Dish
Summer
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