Category: salad
Yield: 4 servings
Calories/serving: 250
Preparation time: 30 minutes
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Ingredients
- 1 cup couscous
- 1 1/4 cups boiling water
- 1/2 cup kalamata olives, chopped
- 1 cup tomatos, diced
- 1/4 cup cilantro, finely chopped
- 1 avocados, diced
- 1/2 cup bocconcini balls, halved
- 2 cups iceberg lettuce, shredded
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Directions
In a mixing bowl, combine 1 cup of couscous with 1 1/4 cups of boiling water. Cover the bowl with a plate or lid and let it sit for 5 minutes.
After 5 minutes, fluff the couscous with a fork to separate the grains. Allow it to cool down to room temperature.
In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of white wine vinegar, 1 teaspoon of ground cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of ground black pepper to create the dressing.
To the cooled couscous, add the chopped kalamata olives, diced tomatoes, finely chopped cilantro, diced avocados, halved bocconcini balls, and shredded iceberg lettuce.
Pour the prepared dressing over the couscous and vegetable mixture. Gently toss everything together until well mixed.
Cover the bowl and refrigerate the salad for at least 15 minutes to allow the flavors to meld together.
Before serving, give the salad a gentle toss. Serve chilled.
Ingredients
- 1 cup couscous
- 1 1/4 cups boiling water
- 1/2 cup kalamata olives, chopped
- 1 cup tomatos, diced
- 1/4 cup cilantro, finely chopped
- 1 avocados, diced
- 1/2 cup bocconcini balls, halved
- 2 cups iceberg lettuce, shredded
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Category: salad
Yield: 4 servings
Calories/serving: 250
Preparation time: 30 minutes
Sign up for free and start generating your own personalized recipes!
Directions
In a mixing bowl, combine 1 cup of couscous with 1 1/4 cups of boiling water. Cover the bowl with a plate or lid and let it sit for 5 minutes.
After 5 minutes, fluff the couscous with a fork to separate the grains. Allow it to cool down to room temperature.
In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of white wine vinegar, 1 teaspoon of ground cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of ground black pepper to create the dressing.
To the cooled couscous, add the chopped kalamata olives, diced tomatoes, finely chopped cilantro, diced avocados, halved bocconcini balls, and shredded iceberg lettuce.
Pour the prepared dressing over the couscous and vegetable mixture. Gently toss everything together until well mixed.
Cover the bowl and refrigerate the salad for at least 15 minutes to allow the flavors to meld together.
Before serving, give the salad a gentle toss. Serve chilled.
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