Breakfast Couscous Salad

This Breakfast Couscous Salad combines fluffy couscous with fresh vegetables and a zesty lemon dressing, making it a refreshing and nutritious start to your day. Perfect for brunch, this Halal dish is both filling and vibrant, appealing to a wide range of palates.

Ingredients

• Couscous - 1 cup
• Water - 1 cup
• Cherry tomatoes - 150 grams, halved
• Cucumber - 1 medium, diced
• Red bell pepper - 1 medium, diced
• Red onion - 1/4 medium, finely chopped
• Fresh parsley - 2 tablespoons, chopped
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Feta cheese - 50 grams, crumbled
• Cooked chickpeas - 1/2 cup

Steps

1. In a medium saucepan, bring 1 cup of water to a boil. Add 1 cup of couscous, stir, cover, and remove from heat. Let it sit for 5 minutes.
2. Fluff the couscous with a fork and let it cool slightly.
3. In a large mixing bowl, combine the cherry tomatoes, cucumber, red bell pepper, red onion, and fresh parsley.
4. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
5. Add the cooled couscous and cooked chickpeas to the vegetable mixture. Pour the dressing over and toss gently to combine.
6. Top the salad with crumbled feta cheese before serving.

Nutrition

• Calories: 360
• Protein: 12 g
• Carbs: 54 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 15 mg
• Total Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in fiber, supporting digestive health.
• High in vitamins and antioxidants from fresh vegetables.

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