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Refreshing salad with fermented yogurt and couscous
In season: Spring · Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Couscous Yogurt Salad (150 g) has 165 calories. That works out to 110 calories per 100 g. It contains 26.3 g of carbs, 6.3 g of protein, 3.5 g of fat and 1.8 g of fiber. Its 0.2 mg of B2 covers 14% of the Daily Value. Its glycemic index is 50 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 cup (medium) · 150 g
165
KCAL / 150G
Carbs
26.3g
· 10% DV
Protein
6.3g
· 13% DV
Fat
3.5g
· 4% DV
Fiber
1.8g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 65% · Protein 16% · Fat 19%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 165 kcal | |
| Total fat | 3.5 g | 4% |
| Saturated fat | 1.95 g | 10% |
| Trans fat | 0 g | |
| Sodium | 180 mg | 8% |
| Total carbohydrate | 26.3 g | 10% |
| Fiber | 1.8 g | 6% |
| Protein | 6.3 g | 13% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 150 g | 165 kcal |
| ½ cup (small) | 75 g | 83 kcal |
| 100 g | 100 g | 110 kcal |
| 1 piece (small) | 120 g | 132 kcal |
| 1 serving (medium) | 200 g | 220 kcal |
| 1.5 cup (large) | 225 g | 248 kcal |
| 1 bottle (large) | 250 g | 275 kcal |
| 2 cup (extra large) | 300 g | 330 kcal |
Calculated from 110 calories per 100 g.
Couscous Yogurt Salad is made by cooking the couscous, draining it well, cooling it completely, and folding it into seasoned yogurt. Garlic and herbs are common additions; mix in vegetables such as corn or chopped pickles if you like.
Couscous Yogurt Salad in the Turkish style uses small couscous-shaped pasta, rather than the fluffy semolina couscous common in North African dishes. Cook the pasta according to its package directions, then drain and cool it before adding yogurt.
Yes, you can use pearl couscous in Couscous Yogurt Salad, but it gives the dish a chewier texture and takes longer to cook than small Turkish couscous pasta. Cook it separately, drain it thoroughly, and let it cool before mixing.
Yes, Couscous Yogurt Salad is usually served cold or chilled. Cooling the cooked couscous before adding yogurt keeps the dressing from becoming warm and loose; refrigerate the finished salad briefly if you want it especially refreshing.
Yes, you can prepare Couscous Yogurt Salad ahead, but it holds its texture better if you keep the cooked couscous and yogurt dressing separate until nearer serving. If already mixed, stir it before serving and add a little yogurt if it has thickened.
To keep Couscous Yogurt Salad from getting watery, drain the cooked couscous thoroughly, cool it fully, and use thick plain yogurt. Add watery vegetables only after draining them, and mix in the dressing shortly before serving if the salad will sit.
Corn, diced pickles, fresh spring onion, and chopped herbs all work well in Couscous Yogurt Salad. Drain pickles and other wet additions first so they do not thin the yogurt dressing, and add crunchy vegetables close to serving.
Couscous Yogurt Salad works as a cool side for grilled chicken, kebabs, or roasted vegetables, and can also be served as part of a mezze spread. Its creamy, tangy dressing pairs especially well with simply seasoned mains.
Couscous Yogurt Salad is best eaten within one to two days when covered and refrigerated promptly. Keep it chilled rather than leaving it out at room temperature, and discard it if its smell, appearance, or texture has changed unexpectedly.
Yes, Couscous Yogurt Salad can be made without mayonnaise; yogurt alone makes a creamy dressing. Use thick plain yogurt, then season it with garlic, salt, and herbs. Mayonnaise is an optional variation, not necessary for the salad to hold together.
Vitamins
B2
0.18mg · 14% DV
B12
0.33µg · 14% DV
Biotin
3.75µg · 13% DV
B5
0.52mg · 10% DV
Minerals
Phosphorus
72mg · 10% DV
Calcium
83mg · 8% DV
Sodium
180mg · 8% DV
Iodine
11µg · 7% DV
Potassium ⭐
128mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 165 calories in 1 cup (medium) (150 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Couscous Yogurt Salad is a Turkish-style chilled salad made by mixing small couscous pasta pearls with yogurt. Recipes vary from home to home; vegetables or fresh herbs may be added, while the yogurt gives the dish a pleasantly tangy, creamy base. In this context, couscous is often the small pasta used in Turkish cooking, rather than North African steamed semolina.
It is usually served cold as a side dish or part of a summer spread, and works well alongside grilled vegetables or a simple main course. The couscous supplies most of its carbohydrates, while yogurt adds some protein; a 100 g portion has 110 calories. Make it a lighter meal by keeping rich additions modest and serving it with extra greens.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.95g
MONOUNSATURATED
0.75g
POLYUNSATURATED
0.22g
Omega 6:3 ratio 3.6:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.