Recipe courtesy of Molly Yeh
Couscous Salad with Pistachios and Dates
Getting reviews...
- Level: Easy
- Total: 20 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 444
- Total Fat
- 23 g
- Saturated Fat
- 5 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 6 g
- Sugar
- 16 g
- Protein
- 11 g
- Cholesterol
- 17 mg
- Sodium
- 394 mg
This recipe is a delicious combination of sweet and salty and the best part is the chewy bites of dates all scattered throughout! Molly says it eats like a pasta salad but there are so many green veggies hidden inside that you get tons of good-for-you stuff too! It’s great as a side or on its own.
- Level: Easy
- Total: 20 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 444
- Total Fat
- 23 g
- Saturated Fat
- 5 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 6 g
- Sugar
- 16 g
- Protein
- 11 g
- Cholesterol
- 17 mg
- Sodium
- 394 mg
Ingredients
Directions
- Heat 2 tablespoons of the olive oil in a large saucepan over medium heat. Add the couscous. Cook and stir until lightly toasted, 2 to 4 minutes. Add 2 cups water and 1 teaspoon salt. Bring to a simmer. Cover and cook until the water is absorbed, about 10 minutes. Remove from the heat and let sit, covered, for 5 minutes. Fluff with a fork. Transfer to a serving bowl and let cool while you make the rest of the salad.
- Heat a small skillet over medium-high heat. When the skillet is hot, add the lemon cut-side down. Cook until charred on the underside, about 1 minute. Remove the lemon and wipe the skillet clean. Return the skillet to medium heat. Add the remaining 1/4 cup olive oil. Add the coriander and Aleppo and cook until sizzling, about 30 seconds. Stir in the remaining 1 teaspoon salt. Squeeze the lemon juice into the pan and whisk to emulsify. Pour over the couscous, add the cucumbers, pistachios, dates and feta and toss to combine.
- Put the chard, parsley, cilantro, scallions and mint in a food processor and pulse to chop finely (but not pasty). Add to the serving bowl. Toss very well to combine. Sprinkle with a little Aleppo and serve.
- Store leftover salad in a covered container in the refrigerator and use within 2 days.
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