Israeli Couscous Salad with Mint, Prosciutto, and Peas
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 220, total fat 6 G., saturated fats 1 G., proteins 10 G., carbohydrates 30 G., fiber 3 G., cholesterol 11 mg, sodium 456 mg, sugar 1 G.
Calories 220, total fat 6 G., saturated fats 1 G., proteins 10 G., carbohydrates 30 G., fiber 3 G., cholesterol 11 mg, sodium 456 mg, sugar 1 G.
Pour boiling water over couscous and defrosted green peas, let steam for 5 minutes, then add salty prosciutto and refreshing mint. This delicious Middle Eastern-style side dish is ready in minutes. It's the perfect accompaniment to grilled meats, but can also be served as an appetizer. For the healthiest side dish, use whole-grain couscous.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 pack (200 RUR) of plain or whole grain couscous
- 0.5 cup frozen green peas, defrosted
- 60 g thin slices of prosciutto (6-7 pcs.), cut into thin strips
- 0.5 cup fresh mint leaves, coarsely chopped
- 2 tablespoons extra-virgin olive oil
- 2 tbsp freshly squeezed lemon juice + 3/4 tsp finely grated lemon zest + lemon wedges for serving
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Cooking the dish according to the recipe:
- Bring 1.5 cups of water to a boil in a small saucepan. Place the couscous and green peas in a larger bowl, stir once, cover with foil, and let steam for 5 minutes.
- Remove the foil from the bowl and fluff the couscous with a fork. Set aside to cool to room temperature, about 10 minutes. Add the prosciutto, mint, olive oil, lemon zest and juice, 1 teaspoon salt, and 1/4 teaspoon black pepper; toss well. Serve the couscous at room temperature with lemon wedges.
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