Couscous salad with roasted peppers
A North African lunch for the galley that copes with rough seas, about 20 min hands-on.
- Lunch
- North African
- ⏱ 20 min
- 🌊 Sea tolerance 4/5
- vegan
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Couscous280 g (70 g)
- Roasted red peppers (jar)200 g (50 g)
- Canned chickpeas240 g (60 g)
- Red onion60 g (≈ 0.5 onion) (15 g)
- Extra-virgin olive oil40 g (10 g)
- Lemon40 g (≈ 0.5 lemon) (10 g)
- Parsley20 g (5 g)
Method
- Pour boiling water over couscous; cover 5 minutes.
- Fluff, add chopped peppers, chickpeas, onion and parsley.
- Dress with lemon and oil.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in dry stores.
- Contains: Gluten — always check the labels of what you buy.
Per serving
- kcal
- 454
- protein
- 14 g
- fat
- 12 g
- carbs
- 73 g
- sugar
- 3 g
- fibre
- 9 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes