Mediterranean couscous salad

Delight in the flavors of the Mediterranean with this vibrant couscous salad featuring fresh vegetables, herbs, and tangy vinaigrette. Perfect for a light and refreshing meal.

Ingredients:

• 4 yellow tomatoes
• 450g Israeli couscous (pearl pasta)
• 1 red bell pepper, stems and seeds removed and cut brunoise
• 1/2 cup fresh mint leaves, packed plus a few small sprigs for garnish
• 1 (8-ounce) jar picked cipollini onions
• 2 English cucumbers, peeled and sliced into 1/4-inch thick disks
• 2 tablespoons red wine vinegar
• 2 garlic cloves, lightly crushed with the side of a knife blade and quartered
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup extra-virgin olive oil

Instructions:

1. Preheat the oven to 160 °C. Apply 1 tablespoon of olive oil on the tomatoes (keeping the remaining) and bake for around 25 minutes. Take out from the oven, let it cool, and slice into wedges.
2. Cook the couscous until it is firm to the bite like you would do for pasta, strain properly, and mix with 1 tablespoon of the reserved olive oil.
3. To make the sauce, put the vinegar into a blender and cover it. Start the blender and gradually add, one by one, the garlic, mustard, salt, and pepper through the opening on top. While keeping the blender on, pour the olive oil slowly in a thin stream. Set aside for a moment.
4. Combine the couscous, tomatoes, red bell pepper, mint leaves, cipollini onions, and cucumber together with sufficient dressing to cover. Serve extra dressing on the side.

Summary:

• Calories: 3279 kcal
• Fat: 142 g
• Protein: 76 g
• Carbs: 434 g
• Potassium: 4681 mg
• Magnesium: 453 mg