Low Fat Orientalischer Couscous Salat
Bright, zesty, and loaded with fresh vegetables and Mediterranean spices, this Low Fat Orientalischer Couscous Salat is the perfect wholesome dish for a light lunch or side. Made with fluffy couscous infused with a hint of vegetable broth, crisp carrots, juicy red bell pepper, cooling cucumber, and protein-packed chickpeas, this salad is both nourishing and satisfying. Fresh parsley and mint bring a burst of herbal freshness, while a creamy dressing of low-fat yogurt, lemon juice, and warm spices like cumin and coriander ties it all together. Ready in just 30 minutes, this heart-healthy, low-fat recipe is perfect for busy weeknights or meal prepping. Serve it chilled or at room temperature for a refreshing taste of the Middle East that’s as nutritious as it is delicious! Keywords: low-fat salad, couscous recipe, Mediterranean salad, healthy side dish.
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Recipe Information
Ingredients
- 150 grams couscous
- 200 ml boiling water
- 1 teaspoon low-sodium vegetable broth powder
- 1 medium carrot
- 1 medium red bell pepper
- 1 small cucumber
- 100 grams canned chickpeas
- 2 pieces spring onions
- 15 grams fresh parsley
- 10 grams fresh mint
- 1 medium lemon
- 120 ml low-fat yogurt
- 1 tablespoon extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a heatproof bowl, mix the couscous with the vegetable broth powder.
Pour the boiling water over the couscous, cover the bowl with a lid or plate, and let it sit for 10 minutes to absorb the liquid.
Meanwhile, peel and grate the carrot, and dice the red bell pepper and cucumber into small pieces.
Rinse and drain the chickpeas well.
Slice the spring onions thinly, and finely chop the parsley and mint leaves.
In a small bowl, mix the lemon juice, low-fat yogurt, and olive oil together. Stir in the ground cumin, ground coriander, salt, and black pepper to create the dressing.
Fluff the couscous with a fork, ensuring there are no lumps, and transfer it to a large salad bowl.
Add the grated carrot, diced red bell pepper, cucumber, chickpeas, spring onions, parsley, and mint to the couscous.
Pour the prepared dressing over the salad and mix everything together thoroughly to ensure even distribution of the dressing.
Adjust seasoning with additional salt and pepper if desired. Serve the salad chilled or at room temperature, as preferred.
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 1943 mg | 84% | |
| Total Carbohydrate | 86.7 g | 32% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 22.4 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 476 mg | 37% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1562 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
