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🥗 Fresh Couscous Salad with Zucchini and Bell Peppers

351 kcal · 30 min · 4 servings

Ingredients

• 175 g Couscous
• 1 orange bell pepper
• 1 green bell pepper
• 1 small zucchini
• 2 stalks parsley
• 1 bunch spring onions
• 6 tbsp olive oil
• 40 ml lemon juice
• salt
• pepper
• sugar
• cumin
• 1 garlic clove

Instructions

1. 1. Place the couscous in a bowl.
2. 2. Pour 175 ml of boiling water over it.
3. 3. Cover the bowl.
4. 4. Let the couscous sit for 10 minutes to absorb the water.
5. 5. Fluff the grains with a fork.
6. 6. Wash the bell peppers.
7. 7. Pat them dry with a cloth.
8. 8. Halve the peppers.
9. 9. Remove the seeds.
10. 10. Dice the flesh into small cubes.
11. 11. Wash the zucchini.
12. 12. Slice it lengthwise into thin slices.
13. 13. Cut the slices into narrow strips.
14. 14. Cut the strips into fine cubes.
15. 15. Wash the parsley.
16. 16. Let it drain well.
17. 17. Chop the parsley coarsely.
18. 18. Wash the spring onions.
19. 19. Trim them and remove the root ends.
20. 20. Finely chop the white parts.
21. 21. Slice the green parts into thin rings.
22. 22. Pour olive oil into a large bowl.
23. 23. Add lemon juice.
24. 24. Season with salt.
25. 25. Season with pepper.
26. 26. Add a pinch of sugar.
27. 27. Add cumin.
28. 28. Peel the garlic.
29. 29. Press the garlic into the dressing.
30. 30. Stir the dressing well.
31. 31. Taste the dressing and adjust seasoning.
32. 32. Fold in the couscous.
33. 33. Fold in the bell pepper cubes.
34. 34. Fold in the zucchini cubes.
35. 35. Fold in the parsley.
36. 36. Fold in the spring onions.
37. 37. Cover the bowl.
38. 38. Let the salad sit for at least 1 hour to let the flavors meld.
39. 39. Fill the salad into glasses.

Nutrition per serving

• kcal: 351
• Protein: 8 g · Fett/Fat: 16 g · Carbs: 42 g