Mediterranean Couscous Salad

Name: Mediterranean Couscous Salad
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 227 grams picked cipollini onions; 1 teaspoon Dijon mustard; 2 English cucumbers, peeled and sliced into 1/4-inch thick disks; 118 milliliters fresh mint leaves, packed plus 3 small sprigs for garnish; 2 garlic cloves, lightly crushed with the side of a knife blade and quartered; 454 grams Israeli couscous (pearl pasta); 118 milliliters extra-virgin olive oil; 2 Tbsps olive oil (1 tablespoon for the tomatoes and 1 tablespoon to toss with the couscous); 1 red bell pepper, stems and seeds removed and cut brunoise; 2 Tbsps red wine vinegar; 1 teaspoons salt; 4 yellow tomatoes

Mediterranean Couscous Salad requires about 55 minutes from start to finish. One portion of this dish contains roughly 8g of protein, 18g of fat, and a total of 395 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have olive oil, picked cipollini onions, dijon mustard, and a few other ingredients on hand, you can make it. It works well as a side dish. It is a good option if you're following a vegan diet.

Instructions

Preheat oven to 325 degrees F.

Equipment you will use

Oven

Brush 1 tablespoon olive oil on the tomatoes (reserving the rest) and roast for about 25 minutes.

Ingredients you will need

Olive Oil

Tomato

Remove from oven, allow to cool, and cut into wedges.

Equipment you will use

Oven

Boil couscous until al dente as you would for pasta, drain well, and toss with 1 tablespoon reserved olive oil.

Ingredients you will need

Olive Oil

Couscous

Pasta

For the dressing, add the vinegar to a blender and replace the cover. Turn on the blender and through the feed opening add, 1 at a time, the garlic, mustard, salt, and pepper. Leaving the blender running, add the olive oil in a slow thin stream. Set aside briefly.

Ingredients you will need

Olive Oil

Mustard