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Israeli couscous salad

Israeli couscous salad
2.1 141 évaluations
Préparation 20min
Total 1h
4 portions
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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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