End your day on a healthy note with Maria Goretti’s couscous salad

Goretti shared that the first time she heard the word couscous, she wanted to eat it because she found the name really cute. “Couscous comes from the northern part of Africa and has travelled all over the world. It is the national dish of Algeria. The couscous needs no cooking. All you need to do is add really hot stock to the couscous and then add all the vegetables that you like. So, let’s couscous away!”

Here’s how you can prepare this delicious salad!

 

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Ingredients

*Couscous – 1 cup
*Vegetable stock – 1 cup (It should be really hot)
*Red pumpkin – 1 cup
*Vegetable stock – 1/2 cup
*Zucchini – 1/2 cup, raw
*Red pepper – 1/2 cup, raw
*Broccoli – 1/2 cup, boiled
*Cherry tomato – 1/2 cup
*Celery – 1/2 cup, raw
*Yellow pepper – 1/2 cup, raw
*Cucumber – 1/2 cup, chopped
*Flat leaf parsley – 1/4 cup, chopped
*Basil – a small bunch, chopped
*Arugula leaves – a bunch
*Oil
*Garlic

“You can also add olives, pomegranate and feta. It just adds so much crazy flavour,” she said.

For dressing

*Olive oil – 1 tbsp
*Lime – 1, juiced
*Salt to taste

Method

*Add a little oil and lots of garlic to a pan.
*Once the garlic is cooked, add red pumpkin to it along with half a cup of vegetable stock.
*In a bowl, take one tablespoon of olive oil, lime juice and salt. Whisk these ingredients nicely.
*To the bowl, add one cup of really hot stock and one cup of couscous. Let the couscous rest for some time.
*To the pan, add chopped zucchini, red pepper, and broccoli. Turn the heat off and give everything a good stir.
*To the couscous, add all the vegetables, including cherry tomato, celery, yellow pepper, cucumber, flat leaf parsley, and basil.
*Mix everything well.

Tasting the salad, Goretti said it’s “so simple and so tasty and an ideal dish to have on the table for brunch”.

According to Dr Nirupama Rao, Rejua Energy Center, Mumbai, “Couscous is a useful source of a number of vitamins and minerals. Selenium is an essential mineral found in couscous. It is a powerful antioxidant that helps your body repair damaged cells and decreases inflammation. It is a good source of plant-based protein that helps in developing muscle mass and is an essential part of protein metabolism and muscle development.”

Agreeing, Rinki Kumari, Chief Dietician at Fortis Hospital, Cunningham Road, Bangalore, said that couscous boasts a wide range of benefits. “Loaded with complex carbohydrates, it serves as an excellent energy source. Additionally, couscous offers a rich supply of vital minerals, including selenium and manganese, along with important B vitamins. Its versatility shines through in its ability to be incorporated into various dishes, making it a great option for salads, stuffings, and main courses. With its moderate protein content, couscous can support vegetarian and vegan diets. Furthermore, its high fibre content promotes digestive health and aids in appetite control. For those with gluten sensitivities, gluten-free versions of couscous are available. Overall, couscous is a wholesome, low-fat choice that packs a nutritional punch when consumed in appropriate portions,” she said.

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