Ramadan Recipe: Couscous Salad
Couscous Salad is a popular and versatile dish enjoyed during Ramadan across the Middle East, North Africa, and especially in countries like Algeria, Morocco, and Tunisia. It's a flavorful and refreshing option to serve alongside your main dishes, packed with fresh vegetables, herbs, and a light dressing.
Read More: Ramadan Recipe: Carrot Soup
This recipe was crafted by our esteemed culinary advisor, Chef Sarah.
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This article was previously published on saudimoments. To see the original article, click here
Ingredients of Couscous Salad
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- 10 Minutes
- 8 Serving
- 219 Calories
- 1 ½ cups dried pearl couscous
- Salt and fresh ground black pepper
- ¼ cup extra-virgin olive oil
- 1 tsp Dijon mustard
- ½ tsp honey
- 1 tsp fresh lemon zest
- 4 tbsp fresh lemon juice
- 1 medium cucumber, diced
- 1 large tomato, diced
- ½ cup parsley, chopped
- ¼ cup walnuts, chopped and toasted
- ¼ cup golden raisins
Couscous Salad
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Method & Directions of Couscous Salad
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- 10 Minutes
- Cook the Couscous
تم نسخ الرابطBring a large saucepan of salted water to a boil. Add the couscous and cook until tender, about 8-10 minutes. Drain and set aside.
- Prepare the Dressing
تم نسخ الرابطIn a large bowl, whisk together oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Add the drained couscous to the dressing and mix well.
- Combine the Ingredients
تم نسخ الرابطStir in the cucumber, tomato, herbs, walnuts, and raisins. Taste and adjust seasoning with salt and pepper as needed.
- Serve
تم نسخ الرابطEnjoy the couscous salad warm or cover and refrigerate it for about 1 hour to serve it chilled.