Rice Salad

Rice Salad

@manu-food-writer

A fresh and tasty salad perfect for a light lunch or to take to the office. Couscous pairs perfectly with fresh and colorful ingredients.

Difficulty: Easy
Cooking: 25 min
Preparation: 5 min
Country: Italia

Ingredients

No. Servings
  • For the salad:
  • Cherry tomatoes250g
  • Cucumber1unit
  • Golden onion1unit
  • Extra virgin olive oil
    Extra virgin olive oil5tablespoons
  • Saltto taste
  • Clean parsleyto taste
  • Green zucchinis3units
  • Eggplants3units
  • Garlic clove2units
  • Carrots4units
  • Frozen peas200g

Purchasable products

  • Primo Dop Monti Iblei Extra Virgin Olive Oil 500ml

    Primo Dop Monti Iblei Extra Virgin Olive Oil 500ml

    1 product
    £ 19.23

Preparation

  1. STEP 1 OF 8

    Cook the rice. Clean the vegetables, trim the zucchinis, carrots, and eggplants, peel the onion and clean the garlic cloves. Cut the eggplants and carrots into cubes and the zucchinis into slices.

  2. STEP 2 OF 8

    Line a large baking tray with parchment paper, arrange all the chopped vegetables together with the peas and bake at 200 °C for about 20/30 minutes.

  3. STEP 3 OF 8

    Wash and finely chop the fresh parsley.

  4. STEP 4 OF 8

    In a large bowl, combine the boiled and cooled rice with all the ingredients.

  5. STEP 5 OF 8

    Add lemon juice (for those who like it), extra virgin olive oil, and salt.

  6. STEP 6 OF 8

    Gently mix all the ingredients until well combined.

  7. STEP 7 OF 8

    Let rest in the refrigerator for at least 30 minutes before serving.

  8. STEP 8 OF 8

    Serve the couscous salad cold and garnish with fresh mint leaves.

General Information

Origin

Italia

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)58.8
Carbohydrates (g)4.74
of which Sugars (g)4.36
Fat (g)3.35
of which Saturates (g)0.49
Protein (g)1.51
Fiber (g)2.53
Sale (g)0.02
  • Proteins
    1.51g·12%
  • Carbohydrates
    4.74g·39%
  • Fats
    3.35g·28%
  • Fibers
    2.53g·21%