African Couscous Salad With Vegetables And Peanuts (gnamakoudji Salad)
This African couscous salad with vegetables and peanuts, also known as Gnamakoudji Salad, is a refreshing and flavorful dish from Ivorian cuisine. It's perfect for a light lunch or as a side dish for a barbecue or picnic.
Ingredients
- 1 cup couscous
- 1 1/2 cups water
- 1/4 cup peanuts, chopped
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- In a medium saucepan, bring the water to a boil. Stir in the couscous, cover the saucepan, and remove it from the heat. Let it sit for 5 minutes, then fluff the couscous with a fork and let it cool.
- In a large bowl, combine the cooked couscous, chopped peanuts, diced cucumber, diced bell pepper, chopped red onion, and fresh parsley.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the couscous and vegetables, and toss to combine.
- Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld together.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 30g
- Protein
- 8g
- Fat
- 12g
Supplies
Medium saucepan Large mixing bowl Small bowl Whisk
Tools
Fork Knife Cutting board
Serving suggestions
Serve the African couscous salad with vegetables and peanuts as a side dish with grilled chicken or fish. It also makes a great addition to a mezze platter.
Tips & tricks
For added flavor, you can toast the peanuts before adding them to the salad. Simply heat a dry skillet over medium heat, add the peanuts, and cook for a few minutes until they are fragrant and lightly browned.
Cost
$10