Orientalischer Couscous Salat
Transport your taste buds straight to the Middle East with this vibrant Orientalischer Couscous Salat, a refreshing and light dish that’s perfect for meals or gatherings. Packed with fluffy couscous infused with aromatic spices like cumin and coriander, this salad is a harmony of textures and flavors. Crunchy cucumber, sweet raisins, juicy cherry tomatoes, and colorful bell peppers add a delightful freshness, while crumbled feta cheese lends a creamy, salty touch. Fresh parsley and mint amplify its herbaceous notes, and a zesty lemon-olive oil dressing ties everything together beautifully. Ready in just 25 minutes, this easy-to-make recipe is an ideal choice for a healthy, wholesome side or main dish. Serve it chilled or at room temperature for a versatile and crowd-pleasing option. Keywords: Orientalischer Couscous Salat, couscous salad, Middle Eastern salad, healthy couscous recipe, vibrant salad recipes.
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Recipe Information
Ingredients
- 200 grams couscous
- 300 milliliters boiling water
- 3 tablespoons olive oil
- 1 lemon
- 1 medium cucumber
- 1 medium red bell pepper
- 200 grams cherry tomatoes
- 1 small red onion
- 20 grams fresh parsley
- 10 grams fresh mint
- 50 grams raisins
- 100 grams feta cheese
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Start by preparing the couscous. Place the couscous in a large heatproof bowl. Pour 300 ml of boiling water over the couscous, add 1 tablespoon of olive oil, and cover with a plate. Let it sit for 5 minutes to absorb the water.
Fluff the couscous with a fork to separate the grains and let it cool for a few minutes.
While the couscous cools, prepare the dressing. Squeeze the juice from the lemon into a small bowl and mix it with the remaining 2 tablespoons of olive oil, the ground cumin, ground coriander, salt, and black pepper.
Dice the cucumber and red bell pepper into small cubes. Cut the cherry tomatoes into halves. Finely chop the red onion, fresh parsley, and fresh mint.
Add the chopped vegetables, herbs, and raisins to the cooled couscous, mixing gently to combine.
Pour the lemon and olive oil dressing over the couscous and vegetables, stirring to evenly distribute the flavors.
Crumble the feta cheese over the salad and give it a final gentle mix.
Taste and adjust seasoning if necessary. Serve chilled or at room temperature for a refreshing dish.
Nutrition Facts
Calories |
1209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 3935 mg | 171% | |
| Total Carbohydrate | 132.8 g | 48% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 52.0 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 760 mg | 58% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2147 mg | 46% | |
*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.
