Colorful Couscous Salad with Black Olives and Fresh Veggies
Ingredients:
• 1 cup of whole wheat couscous
• 1 cup of boiling water
• 1/2 cup of black olives, sliced
• 1/2 red bell pepper and 1/2 green bell pepper, diced
• 1/4 cup of red onion, finely chopped
• 2 ripe tomatoes, diced
• 2 tablespoons of fresh cilantro, finely chopped
• (Optional) 1/4 cup of grated carrot or cooked sweet corn kernels
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For the dressing:
• 3 tablespoons of extra virgin olive oil
• Juice of 1 fresh lemon or 2 tablespoons of apple cider vinegar
• Sea salt to taste
• (Optional) A pinch of black pepper or ground cumin for extra flavor
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Instructions:
1. Prepare the couscous: Place the couscous in a large bowl. Pour 1 cup of boiling water over it, cover, and let it sit for 5–7 minutes. Then fluff it with a fork and let it cool.
2. In a large mixing bowl, combine the couscous with olives, bell peppers, onion, tomatoes, cilantro, and optional ingredients.
3. In a small bowl or jar, whisk together the dressing ingredients until well blended.
4. Pour the dressing over the salad, mix well, and adjust seasoning to taste.
5. Chill for 20–30 minutes before serving to enhance the flavors.
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Health Benefits of Couscous (especially whole wheat):
• Rich in selenium, a powerful antioxidant that supports the immune system and reduces inflammation.
• Provides plant-based protein and is low in fat.
• Good source of fiber when using whole wheat couscous, which helps digestion and keeps you full.
• Quick to prepare and easy to pair with nutrient-dense veggies and healthy fats.
• Offers vitamins B1 (thiamine) and B3 (niacin), which support energy production and metabolism.