Summer French Couscous
A simple, light couscous, perfect for spring or summer. Serve with fish, grilled garlic shrimp, grilled lamb chops, or poultry.
Share Recipe
Servings: 6 people
Calories: 483 kcal
Net Carbs: 47 g
Ingredients
- 2 cups (346 g) couscous
- 1 cup (237 ml) chicken broth
- 1/4 cup (59 ml) water
- 1 (1) red bell pepper, diced
- 1 (1) cucumber, diced
- 1/2 (1/2 ) red onion, diced
- 1 bunch (1 bunch) basil, chiffonade
- 1/2 bunch (1/2 bunch) cilantro, chopped
- 2 small (2 small) bunches mint, chopped
- 2 cloves (2 cloves) garlic, minced
- 1/4 cup (33.5 g) sunflower seeds
- 1/2 cup (118.5 ml) extra virgin olive oil
- 2 Tbsp (2 Tbsp) balsamic vinegar
- 3/4 cup (112.5 g) feta cheese, packed in brine
- salt and pepper , to taste
Instructions
- Place the two cups of couscous in a large bowl, and bring the chicken stock to a boil. Remove the stock from the heat and pour into the couscous. Add the water, mix, and let sit for 5-10 minutes, then fluff with a fork.
- Meanwhile, chop all the vegetables and herbs and lightly toast the sunflower seeds. When the couscous is fluffed, mix in the bell pepper, cucumber, and onion. Then mix in the herbs, garlic, and seeds.
- Mix in the olive oil. The couscous should be moist but not soaked with oil. Add more as needed. Add the 2 Tbsp of Balsamic vinegar or more to taste. Season to taste with salt and pepper. Toss the mixture with crumbled feta and serve.
Nutrition
Calories: 483kcalFat: 25gSodium: 364mgNet Carbs: 47gSaturated Fat: 6gPotassium: 304mgCarbohydrates: 51gVitamin A: 866IUFiber: 4gVitamin C: 31mgSugar: 4gCalcium: 126mgProtein: 12gCholesterol: 17mgIron: 1mg
