Romaine Salad with Couscous Confetti
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves 6
- ⅔cup finely diced peppers, preferably a mix of red, green and yellow peppers
- 1½cups reconstituted regular or Israeili couscous
- ¼cup, tightly packed, fresh mint leaves, cut in slivers or chopped (more to taste)
- 3tablespoons fresh lemon juice
- Salt and freshly ground pepper to taste
- ⅓cup extra- virgin olive oil
- ½ to 1teaspoon Dijon mustard (to taste)
- 2romaine hearts, cut crosswise into 1-inch thick chiffonade (about 5 cups)
- Freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
292 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 38 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 7 grams protein; 376 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a medium bowl, combine peppers, couscous, and mint. Whisk together lemon juice and salt. Whisk in ¼ cup of the olive oil. Toss half of this mixture with the couscous and refrigerate for 1 hour or longer.
- Step 2
Whisk mustard and remaining olive oil into remaining dressing. Taste and adjust salt.
- Step 3
In a large bowl, toss lettuce with remaining dressing. Add freshly ground pepper to taste. Taste, and if it tastes too lemony, add another tablespoon of olive oil. Add couscous mixture and toss together again. Taste, adjust seasoning, and serve.
Private Notes
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Cooking Notes
julia
This was easy and tasty! I added sliced almonds and rotisserie chicken for some protein. Next time I will add feta too, like the other commenter.
calindyfla
This recipe was easy and so refreshing. I served it alongside grilled chicken for an easy, healthy-ish summer dinner. In the last step, I tossed the lettuce with half the dressing and then served the couscous mixture in a separate bowl to spoon over the top of the dressed lettuce. Leftovers kept much better this way!
RTM
careful — the prep time shows 20 minutes but right there in step 1, “refrigerate for an hour or more.” This after the couscous has been prepared. All told this recipe took an hour-plus and that’s with chilling in the freezer after step 1
Becky
Ya, added Kalamata olives, feta, toasted pine nuts and topped with lemon pepper chicken cutlets. Delicious!
julia
This was easy and tasty! I added sliced almonds and rotisserie chicken for some protein. Next time I will add feta too, like the other commenter.
RGG
I added some feta to this to make it a lunch salad with protein and it was delicious. I also added raisins and they worked well but the feta really elevated it.
Barbara
This recipe is very confusing. I would love to make it but too unclear as to what happens to the other "half" of the mixture?
tim
I believe you mix it with the dressing
Flip Dennis
I made this last night, it was terrific. The directions are a little confusing.
Doris
I served this salad with a shrimp and cherry tomato recipe from another site. (Glazed Chicken (or shrimp) with Quinoa and Cherry Tomatoes
Adapted from Daniel Lindley of St. John’s Restaurant in Chattanooga, Tenn. In Relish.com magazine)
It was a marvelous fusion of flavors.
FYI: I did not fix the separate quinoa in the chicken/shrimp recipe because I thought the couscous in the salad provided enough carbs for one meal.
Bill
I found the directions quite confusing. everything is called "the remaining dressing". what's the dressing? is it the cous cous stuff that you put in the fridge for an hour? or the leftover half of the "mixture"?
mine ended up too oily but i'll take the blame for that
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