Low Sodium Orientalischer Couscous Salat
Elevate your salad game with this vibrant and nutrient-packed Low Sodium Orientalischer Couscous Salat! Featuring whole wheat couscous as a hearty base, this dazzling dish is brimming with colorful, fresh veggies like red bell pepper, cucumber, and carrot, complemented by protein-rich chickpeas. Flavored with aromatic garlic, ginger, parsley, and mint, plus a zesty dressing of lemon juice and warm spices like cumin and coriander, this low-sodium recipe delivers bold flavors without compromising your health goals. Perfect for a quick 30-minute meal or as a chilled side dish, this salad embodies taste, texture, and wholesome goodness in every bite. Enjoy a balanced, Mediterranean-inspired twist that’s sure to delight!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup whole wheat couscous
- 1 cup water
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 medium red bell pepper, diced
- 1 medium cucumber, diced
- 0.5 medium red onion, finely chopped
- 1 medium carrot, julienned
- 1 cup canned chickpeas, drained and rinsed
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 3 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.25 teaspoon ground black pepper
Instructions
In a medium saucepan, bring water to a boil. Remove from heat, stir in the couscous, cover, and let it stand for 5 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and grated ginger, sauté for 1-2 minutes until fragrant.
Add the diced red bell pepper and julienned carrot to the skillet, sauté for an additional 3-4 minutes until vegetables start to soften.
Transfer the couscous and sautéed vegetable mixture to a large mixing bowl.
Add the diced cucumber, chopped red onion, drained chickpeas, chopped parsley, and mint to the bowl.
In a small bowl, whisk together the remaining olive oil, lemon juice, ground cumin, ground coriander, and ground black pepper to create a dressing.
Pour the dressing over the couscous and vegetable mixture. Toss everything gently until well combined.
Let the salad sit for at least 10 minutes to allow the flavors to blend. Serve at room temperature or chilled.
Nutrition Facts
Calories |
912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 796 mg | 35% | |
| Total Carbohydrate | 127.9 g | 47% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 22.4 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1590 mg | 34% | |
*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.
