Algerian Rice Salad

Bright, fragrant, and bursting with Mediterranean flavors, Algerian Rice Salad is a delightful combination of fluffy basmati rice, crisp cucumbers, juicy tomatoes, and briny green olives, all tossed in a zesty lemon-cumin dressing. This gluten-free and vegetarian-friendly recipe is elevated with fresh herbs like parsley and mint for a vibrant, refreshing finish, while a dash of paprika and black pepper adds a subtle warmth. Perfect as a chilled side dish for summer barbecues or a light standalone meal, this salad’s simple preparation and 30-minute cooling time make it both easy and irresistible. Add this wholesome dish to your list of go-to cold salads, and savor a taste of Algeria with every bite!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams Basmati rice
• 500 milliliters Water
• 1 teaspoon Salt
• 1 medium, diced Cucumber
• 2 medium, diced Tomato
• 1 small, finely chopped Red onion
• 2 tablespoons, chopped Fresh parsley
• 1 tablespoon, chopped Fresh mint
• 3 tablespoons Lemon juice
• 3 tablespoons Olive oil
• 0.5 teaspoons Cumin powder
• 0.25 teaspoons Ground black pepper
• 0.25 teaspoons Paprika
• 50 grams, sliced Green olives

Directions

Step 1

Rinse the basmati rice under cold running water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.

Step 2

In a medium saucepan, bring 500 ml of water to a boil. Add the rinsed rice, 1 teaspoon of salt, and give it a quick stir.

Step 3

Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 12-15 minutes or until the rice is tender and the water is absorbed.

Step 4

Once cooked, remove the rice from the heat and let it cool completely to room temperature. Fluff the rice with a fork to prevent clumping.

Step 5

While the rice cools, prepare the vegetables: dice the cucumber and tomatoes, finely chop the red onion, and chop the parsley and mint.

Step 6

In a small bowl, whisk together lemon juice, olive oil, cumin powder, ground black pepper, and paprika to create the dressing.

Step 7

In a large mixing bowl, combine the cooled rice, diced cucumber, tomatoes, red onion, parsley, mint, and sliced green olives.

Step 8

Pour the dressing over the rice mixture and gently toss until evenly coated. Adjust seasoning to taste, adding more salt or lemon juice if needed.

Step 9

Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.

Step 10

Serve chilled as a standalone dish or as a refreshing side to grilled meats or fish.

Nutrition Facts

Serving size	1425.6 grams (1425.6g)

Amount per serving	% Daily Value*
Calories	901

Total Fat 52.50g	67%
Saturated Fat 8.60g	43%
Polyunsaturated Fat 4.20g
Cholesterol 0mg	0%
Sodium 5610mg	244%
Total Carbohydrate 97.90g	36%
Dietary Fiber 9.30g	33%
Total Sugars 29.60g
Protein 14.00g	28%

Vitamin D 0IU	0%
Calcium 261mg	20%
Iron 9mg	47%
Potassium 1179mg	25%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.4%

Protein: 6.1%

Carbs: 42.6%