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- 1 cup couscous - 1 1/4 cups vegetable broth - 1/2 cucumber, diced - 1 cup cherry tomatoes, halved - 1/4 red onion, finely chopped - 1/2 bell pepper, diced (red or yellow) - 1/2 cup canned chickpeas, rinsed and drained - 1/4 cup Kalamata olives, pitted and sliced - 1/4 cup fresh parsley, chopped - 1/4 cup fresh mint, chopped - 1/4 cup tahini - 2 tablespoons lemon juice - 2 tablespoons olive oil - Salt and pepper to taste Couscous is the star of this dish. It’s easy to cook and absorbs flavors well. Use vegetable broth for a nice base. The diced cucumber and cherry tomatoes add freshness. Red onion and bell pepper give crunch. Chickpeas bring protein and olives add a salty kick. Fresh herbs like parsley and mint make it bright. - Crumbled feta cheese for serving - Additional herbs for garnish Feta cheese gives a creamy touch. You can add other herbs like dill or basil if you want. These options can change the taste and appeal. - Medium saucepan - Mixing bowls - Whisk You will need a medium saucepan to cook the couscous. Mixing bowls help combine the salad. A whisk is perfect for making the tahini dressing. Having these tools ready makes cooking simple. Boiling the broth First, pour 1 1/4 cups of vegetable broth into a medium saucepan. Heat the broth on high until it boils. This step is key for fluffy couscous. Steeping the couscous Once the broth is boiling, remove it from heat. Stir in 1 cup of couscous. Cover the pot with a lid. Wait for about 5 minutes, so the couscous can absorb the broth. After that, fluff it with a fork. Let it cool a bit before mixing it into the salad. Dicing and chopping techniques While the couscous cools, grab your veggies. Dice 1/2 cucumber, halve 1 cup of cherry tomatoes, finely chop 1/4 red onion, and dice 1/2 bell pepper. You can use red or yellow peppers. Rinse and drain 1/2 cup of canned chickpeas, too. Lastly, chop 1/4 cup each of fresh parsley and mint. Combining the salad ingredients In a large mixing bowl, combine all the diced and chopped vegetables. Add in the chickpeas and olives. This mix brings a burst of color and flavor to the salad. Whisking the dressing In a small bowl, add 1/4 cup tahini, 2 tablespoons lemon juice, and 2 tablespoons olive oil. Whisk these ingredients together until smooth. This dressing adds a rich, nutty flavor. Adjusting consistency If the tahini mixture is too thick, add a little water. Keep whisking until it reaches your desired consistency. It should be creamy yet pourable. Tossing the salad Add the cooled couscous to the bowl of vegetables. Gently toss everything together. Make sure the couscous and veggies are well mixed. Adding seasoning Pour the tahini dressing over the salad. Toss again until everything is coated. Taste your salad and add salt, pepper, or more lemon juice as needed. If you like, sprinkle crumbled feta cheese on top before serving. Enjoy your vibrant Mediterranean Couscous Salad! - For a bright look, use a big bowl. - Drizzle more tahini on top before serving. - Add fresh herbs on top for extra color and flavor. - Store leftovers in a sealed container in the fridge. - Use the salad within three days for the best taste. - If it seems dry, add a splash of olive oil when serving. - Let the salad chill for at least an hour to blend flavors. - Marinate for up to four hours for a richer taste. - Keep it in the fridge to keep it fresh and cool. {{image_2}} You can change the grains in this salad. Try quinoa or farro instead of couscous. They add unique flavors and textures. You can also swap out vegetables. Use zucchini, bell peppers, or even roasted carrots. If you want more protein, replace chickpeas with black beans or lentils. To spice up your salad, add some red pepper flakes or smoked paprika. These give a nice kick. If you want to try different dressings, mix things up with a yogurt dressing or a balsamic vinaigrette. These add a fresh twist and make your dish stand out. For a vegan option, skip the feta cheese. The salad is already vegan-friendly without it. If you need a gluten-free choice, switch couscous for quinoa. Always check labels to ensure all ingredients are gluten-free. These small changes help everyone enjoy this tasty salad! - Each serving is about 1 cup. - Total calories per serving: around 250 calories. This salad is packed with vitamins and minerals. You get: - Vitamin C from tomatoes and peppers. - Fiber from couscous and chickpeas. - Iron from chickpeas and olives. - Healthy fats from tahini and olive oil. These nutrients support your immune system and promote digestion. The fiber keeps you full and satisfied. This salad contains common allergens: - Wheat from couscous. - Sesame from tahini. - Dairy if using feta cheese. If you have allergies, here are some swaps: - Use quinoa or rice for a gluten-free option. - Replace tahini with sun butter for a nut-free version. - Omit feta for a dairy-free meal. Couscous comes from North Africa. It is made from semolina wheat. There are three main types: Moroccan, Israeli, and Lebanese. Moroccan couscous is the smallest and cooks quickly. Israeli couscous, or pearl couscous, is bigger and chewier. Lebanese couscous is the largest and has a nutty flavor. All types are versatile and soak up flavors well. Yes, you can easily make this salad vegan. Simply replace the tahini with a nut butter for creaminess. Skip the feta cheese, or use a vegan cheese option. Ensure your vegetable broth is plant-based as well. This way, you keep all the great flavors without any animal products. To keep your salad fresh, store it in an airtight container. Place it in the fridge right after serving. If you have added tahini dressing, store it separately. This prevents the salad from getting soggy. This salad lasts about 3 to 4 days in the fridge. The vegetables will stay fresh, but the taste may change over time. If you notice any signs of spoilage, it’s best to toss it out. Absolutely! You can mix it up with different dressings. A simple olive oil and vinegar mix works well. You can also try a yogurt-based dressing or a lemon vinaigrette. Each option brings its own unique flavor to the salad. This article covered making a delicious couscous salad. We discussed main and optional ingredients, how to cook couscous, and prepare vegetables. You learned to make a tasty tahini dressing and combine everything. I shared tips for serving, storing, and customizing your salad. You can swap ingredients for variety and check nutritional info for health benefits. Remember, cooking is fun! Experiment with flavors to create your version of this salad. Enjoy your cooking adventure!

Mediterranean Couscous Salad with Tahini

Discover the fresh flavors of Mediterranean Couscous Salad with Tahini that'll elevate your meals! This vibrant salad combines couscous, colorful veggies, and a creamy tahini dressing that will tantalize your taste buds. Perfect for any occasion, it's a delightful mix of healthy ingredients packed with nutrients. Check out the full recipe to impress your guests with this easy and tasty dish that takes just 30 minutes to prepare!
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Ingredients
  

1 cup couscous

1 1/4 cups vegetable broth

1/2 cucumber, diced

1 cup cherry tomatoes, halved

1/4 red onion, finely chopped

1/2 bell pepper, diced (red or yellow)

1/2 cup canned chickpeas, rinsed and drained

1/4 cup Kalamata olives, pitted and sliced

1/4 cup fresh parsley, chopped

1/4 cup fresh mint, chopped

1/4 cup tahini

2 tablespoons lemon juice

2 tablespoons olive oil

Salt and pepper to taste

Optional: Crumbled feta cheese for serving

Instructions
 

In a medium saucepan, bring the vegetable broth to a boil. Once boiling, remove from heat and stir in the couscous. Cover and let it sit for about 5 minutes, or until the couscous absorbs the broth and becomes fluffy.

    Fluff the couscous with a fork and allow it to cool slightly.

      In a large mixing bowl, combine the diced cucumber, cherry tomatoes, chopped red onion, bell pepper, chickpeas, olives, parsley, and mint.

        In a small bowl, whisk together the tahini, lemon juice, olive oil, salt, and pepper until smooth. If the mixture is too thick, add a little water to reach your desired consistency.

          Add the cooled couscous to the vegetable mixture and gently toss everything together. Then, pour the tahini dressing over the salad and mix until well coated.

            Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

              If desired, sprinkle crumbled feta cheese on top before serving.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve the salad in a large, colorful bowl and drizzle extra tahini dressing on top. Garnish with additional fresh herbs for a vibrant look.