Summer couscous salad

By Admin_Servier 4 years ago
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Summer couscous salad

4 servings


  • 2 g lemon zest, finely grated
  • 130 g cucumber, diced
  • 1 large tomato, diced
  • 30 g fresh herbs, chopped (eg, fresh parsley, cilantro, basil, dill, and/or mint)
  • 20 g walnuts, coarsely chopped
  • 240 g couscous
  • 60 mL olive oil
  • 5 g Dijon mustard
  • 30 mL fresh lemon juice

Nutritional values (per serving):

Energy: 352 kcal
Total carbs: 45 g
Sugar: 2 g
Total fat: 14 g
Saturated fat: 2 g
Omega3: 0.5 g
Fiber: 3 g
Sodium: 19.4 mg



  1. Toasted walnuts: Preheat oven to 175°C. Spread walnuts in a single layer on a baking sheet. Roast 5-10 minutes, tossing occasionally, until they are slightly darker on the outside.
  2. In a large saucepan, bring about 2 L of water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.
  3. While the couscous is cooking, mix the oil, mustard, lemon juice, and lemon zest and ≈0.5 g pepper in a small bowl.
  4. In a large bowl, pour dressing over warm couscous, mix well.
  5. Add cucumber, tomato, herbs, and walnuts to the couscous and stir.
  6. Taste for seasoning and add salt and/or pepper as needed.
Nutritional advice:

Think about mustard for your vinaigrettes and sauces. It’s low-fat and has an intense flavor!

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