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Dragon Salad - Couscous Summer Salad

 
One serving costs about $4.04 One serving costs about $4.04

$4.04 per serving

4 people like this recipe

4 likes

This recipe is ready in 90 minutes

Ready in 1 hour and 30 minutes

6 4th of july,summer,vegetarian,lacto ovo vegetarian side dish,lunch,salad,main course,main dish,dinner
spoonacular Score:4%

Spoonacular Score: 4%

 

Dragon Salad - Couscous Summer Salad is a lacto ovo vegetarian recipe with 6 servings. For $4.04 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains around 18g of protein, 18g of fat, and a total of 530 calories. 4 people found this recipe to be yummy and satisfying. A mixture of couscous, salt, chicken broth, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a main course. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. It is brought to you by Foodista. With a spoonacular score of 59%, this dish is pretty good. If you like this recipe, you might also like recipes such as Dragon Salad - Couscous Summer Salad, Dragon Salad - Couscous Summer Salad, and Summer Couscous Salad.

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The HdV Hyde Vineyard Chardonnay with a 4.8 out of 5 star rating seems like a good match. It costs about 72 dollars per bottle.

HdV Hyde Vineyard Chardonnay

Fresh floral, citrus and white peach aromas on the nose open into a silken palate offering intense bright stone fruit, pear, and minerality. Exceptional freshness is balanced by a rich mouthfeel and profound, mineral depth. With beauty, class and focus, this wine has excellent aging potential.

» Get this wine on Wine.com

Ingredients

Servings:
0.5 tsps
0.5 tsps black pepper
black pepper
2 pts
2 pts red cherry tomatoes
red cherry tomatoes
2.75 cups
2.75 cups chicken broth
chicken broth
0.25 cup
0.25 cup extra virgin olive oil
extra virgin olive oil
0.33 pound
0.33 pound feta cheese
feta cheese
0.25 cup
0.25 cup fresh flat leaf parsley
fresh flat leaf parsley
0.25 cup
0.25 cup fresh mint
fresh mint
0.25 cup
0.25 cup fresh mint
fresh mint
3 large
3 large garlic cloves
garlic cloves
2
2  lemon (juice)
lemon (juice)
0.5 cup
0.5 cup kalamata olives
kalamata olives
1 tsp
1 tsp salt
salt
0.25 cup
0.25 cup warm water
warm water
2.25 cups
2.25 cups whole wheat couscous
whole wheat couscous
0.5 tsps black pepper
0.5 tsps
black pepper
2 pts red cherry tomatoes
2 pts
red cherry tomatoes
2.75 cups chicken broth
2.75 cups
chicken broth
0.25 cup extra virgin olive oil
0.25 cup
extra virgin olive oil
0.33 pound feta cheese
0.33 pound
feta cheese
0.25 cup fresh flat leaf parsley
0.25 cup
fresh flat leaf parsley
0.25 cup fresh mint
0.25 cup
fresh mint
0.25 cup fresh mint
0.25 cup
fresh mint
3 large garlic cloves
3 large
garlic cloves
2  lemon (juice)
2
lemon (juice)
0.5 cup kalamata olives
0.5 cup
kalamata olives
1 tsp salt
1 tsp
salt
0.25 cup warm water
0.25 cup
warm water
2.25 cups whole wheat couscous
2.25 cups
whole wheat couscous

Equipment

food processor
food processor
measuring cup
measuring cup
baking pan
baking pan
sauce pan
sauce pan
blender
blender
knife
knife
whisk
whisk
bowl
bowl
oven
oven
food processor
food processor
measuring cup
measuring cup
baking pan
baking pan
sauce pan
sauce pan
blender
blender
knife
knife
whisk
whisk
bowl
bowl
oven
oven


Instructions

  1. Preheat oven to 250 degrees Farenheit
  2. Halve tomatoes through stem ends ( from top to bottom, not across the middle) and arrange, cut side up, in one layer in a large, shallow baking pan.
  3. Add garlic to pan and roast in the middle of the oven until tomatoes are slightly shriveled around the edges, about 1 hour.
  4. Cool in pan on rack for 30 minutes, or until no longer hot.
  5. While tomatoes are roasting, bring the broth to a boil in a 3 qt. saucepan. Stir in couscous, let simmer in pan for about two minutes.
  6. Cover pan and remove from heat, let stand for 5-10 minutes (or, if you're using boxed couscous, just follow the cooking directions on the package).
  7. When couscous has cooled, run your (clean!) hands through it to break up any clumps.
  8. When garlic is cool enough to handle, peel it the garlic and using a small knife chop the garlic very finely.
  9. Mix the garlic with the olive oil, warm water and the juice of one lemon in a small bowl or liquid measuring cup and whisk until combined.
  10. It's best to get this as well mixed as possible, for which I broke out my Mexican molcajete grinding bowl. But a blender or food processor would work just as well.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.08
Ingredient
½ teaspoons black pepper
2 pints red cherry tomatoes
2.75 cups chicken broth
¼ cups extra virgin olive oil
⅓ pounds feta cheese
¼ cups fresh flat leaf parsley
¼ cups fresh mint
¼ cups fresh mint
3 larges garlic cloves
2 lemon (juice)
½ cups kalamata olives
2.25 cups whole wheat couscous
Price
$0.03
$8.45
$2.08
$0.64
$3.56
$0.59
$0.26
$0.26
$0.20
$0.41
$0.77
$7.21
$24.47

Nutritional Information

Quickview
531 Calories
18g Protein
17g Total Fat
84g Carbs
15% Health Score
Limit These
Calories
531k
27%

Fat
17g
28%

  Saturated Fat
4g
30%

Carbohydrates
84g
28%

  Sugar
6g
8%

Cholesterol
22mg
7%

Sodium
1302mg
57%

Get Enough Of These
Protein
18g
36%

Vitamin C
44mg
54%

Vitamin K
51µg
49%

Fiber
9g
39%

Vitamin A
1522IU
30%

Iron
4mg
25%

Calcium
195mg
20%

Vitamin E
2mg
18%

Vitamin B2
0.26mg
16%

Phosphorus
137mg
14%

Manganese
0.27mg
13%

Vitamin B6
0.27mg
13%

Potassium
418mg
12%

Folate
39µg
10%

Copper
0.17mg
8%

Vitamin B1
0.11mg
7%

Vitamin B12
0.43µg
7%

Selenium
4µg
7%

Zinc
1mg
7%

Magnesium
25mg
6%

Vitamin B3
1mg
6%

Vitamin B5
0.5mg
5%

covered percent of daily need

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