Not so long ago I was not a big fan of couscous, I found it too mushy and that it didn’t have much taste. But one day I let myself be tempted by a mega bag of couscous which was in special, an impulsive purchase! So I had no choice but to find delicious recipes made with couscous! Since then, I have experimented and I find plenty, like this Mediterranean Couscous salad. I can now say that I love couscous for is and its flavors which mix well with all kinds of ingredients.
This Mediterranean couscous salad is great as a side dish, but you can also turn it into a main dish by adding legumes or tofu. It’s also perfect for lunches
Did you know that one of the most important components of couscous is selenium, which will be an integral part of many of the health benefits that are explained here. Selenium is a trace mineral that is very difficult to find in food sources, but it is an essential mineral in the human body. A single serving of couscous has more than 60% of the daily suggested intake of selenium, making it one of the richest sources of selenium in any food. In terms of heart health, selenium functions as a powerful antioxidant that functions mainly in the blood vessels to reduce the buildup of plaque and dangerous LDL cholesterol on artery and vein walls. Thereby, selenium protects the body from developing dangerous and life-threatening conditions like atherosclerosis, heart attacks, and strokes. 
Furthermore, couscous is a decent source of potassium, which is another essential nutrient, although quite a bit easier to find in other foods. Potassium is integral in reducing the contraction of blood vessels, thereby reducing blood pressure and benefiting patients that are at high risk for various cardiovascular diseases. Potassium also helps in the normal beating of the heart and prevents heart arrhythmias and other dangerous irregularities in the constant cycle of the heart.
The best Mediterranean Couscous Salad
- 1 ½ cups wheat couscous
- 1 ½ cups salt reduce vegetable broth
- ½ English cucumber seeded and cut into small cubes
- 1 cup halved cherry tomatoes
- 1 yellow bell pepper diced
- 1 cup Kalamata olives pitted and halved
- ½ cup Marinated artichoke in oil halved
- ½ cup cubed Feta cheese optional if you want to keep it vegan
- ¼ cup chopped fresh basil
- ¼ cup olive oil extra virgin
- 3 tablespoon red wine vinegar
- ½ lemon juice
- Salt and pepper to taste
- In a saucepan, bring the vegetable broth to a boil.
- Remove from the heat and add the couscous. Cover and let rise for 5 minutes. Break up the couscous with a fork and let cool.
- In a small bowl, combine the oil, red wine vinegar, lemon juice, salt and pepper.
- In a bowl, add the couscous, the vegetables, the cheese and the vinaigrette.
- Mix and serve.
- Garnish with basil
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