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Lilly’s Table

 
 
Cantaloupe Salsa
© Lillys-Table.com Photo of Spicy Couscous Salad
 

Tags: Dairy Free Low-Glycemic Nut Free Vegan Gluten-Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

25 mins

Time
Estimate
25 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Spicy Couscous Salad

from Jalapeno Crusted Fish with Cantaloupe Salsa and Spicy Couscous, the Week of September 25, 2016.
View the previous recipe for this meal.

Spicy couscous, thick Israelie style or tiny & fluffy, create the perfect base for a toss of vegetables. Try the one’s suggested or doll it up with what is available to you. Quinoa or millet are the perfect substitute to make this dish gluten-free.

Ingredients

  • ½ cup israelie couscous, dry or whole-grain fine couscous or quinoa for gluten-free
  • 1 jalapeno, finely minced
  • 2 tablespoons fresh herbs, cilantro, mint, basil, or parsley
  • 1 cup cucumber, peeled and chopped
  • 1 cup tomato, chopped
  • 1 tablespoon extra-virgin olive oil
  • ½ tablespoon white wine vinegar, or your favorite vinegar
  • ½ teaspoon salt

Serving Size: 2 People

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Preparation Instructions

Bring a small pot of water to a boil. Add the couscous and generous pinch of salt. Simmer according to the package instructions or about 6-9 minutes until tender.

Meanwhile, chop the jalapeno fine and chop the cucumbers, tomatoes and herbs if not already done.

Whisk together the oil, vinegar and salt. Strain the couscous if necessary and fold into the dressing with the veggies & herbs. Serve warm or cold.