Israeli couscous salad

Israeli couscous salad

2.0 149 évaluations

Préparation 20min

Total 1h

4 portions

Ingrédients

Dressing

garlic cloves
3
extra virgin olive oil plus extra to taste
60 g
red onion cut into halves
50 g
dried oregano
1 tsp
ground cumin
½ tsp
ground cinnamon
½ tsp
ground ginger
½ tsp
ground cayenne pepper
⅛ tsp
grated lemon zest no white pith
1 tsp
lemon juice plus extra to taste
40 g
fresh mint leaves only, torn into pieces
3 sprigs
fresh flat-leaf parsley leaves only, torn into pieces
3 sprigs
fresh basil leaves only, torn into pieces
3 sprigs

Couscous salad

water
800 g
Israeli couscous rinsed and drained (also known as pearl couscous)
200 g
red lentils rinsed and drained
200 g
broccoli broken into florets (2 cm)
200 g
cauliflower broken into florets (2 cm)
200 g
cherry tomatoes cut into halves
250 g
pitted Kalamata olives cut into halves
100 g
pine nuts
30 g
shelled unsalted pistachio nuts
40 g
slivered almonds
40 g
sea salt to taste
1 - 2 pinches
ground black pepper to taste
1 - 2 pinches

Niveau

facile

Infos nut. par 1 portion

Sodium 398.5 mg

Protides 29.6 g

Calories 3324.8 kJ / 791.5 kcal

Lipides 40.2 g

Fibre 17.5 g

Graisses saturées 5.1 g

Glucides 70.5 g

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Également présenté dans

Vegetarian Kitchen 87 Recettes
Australie et Nouvelle-Zélande

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