Couscous Salad with Dried Tomato Vinaigrette

Toasting the spices and using dried tomatoes give this salad added flavor . You can substitute rice or orzo for the couscous; add chopped cooked chicken or shrimp to make it a main dish.

Yield: 6 servings
Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 231
  • Calories from fat: 39%
  • Fat: 10.2g
  • Saturated fat: 1.3g
  • Cholesterol: 0.0mg
  • Sodium: 364mg
  • Carbohydrate: 30.1g
  • Fiber: 0.9g
  • Protein: 5.5g


  • 1 red bell pepper
  • 1/2 medium-size purple onion
  • 1 medium cucumber
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 tablespoon mustard seeds
  • 1 tablespoon cumin seeds
  • 1/3 cup minced dried tomato
  • 1/4 cup minced fresh cilantro
  • 1 1/2 cups water
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 garlic clove, pressed
  • 1 cup uncooked couscous


  1. Place bell pepper on an aluminum foil-lined baking sheet.
  2. Broil 5 inches from heat (with electric oven door partially open) about 5 minutes on each side or until blistered.
  3. Place pepper in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skin. Peel pepper; remove and discard seeds. Dice pepper and onion; peel, seed, and dice cucumber. Set vegetables aside.
  4. Whisk oil and next 5 ingredients in a small bowl.
  5. Cook mustard and cumin seeds in a small skillet over medium heat, stirring constantly, 5 minutes or until toasted; immediately stir into oil mixture. Add tomato and cilantro, stirring dressing well.
  6. Bring water and next 3 ingredients to a boil in a saucepan; stir in couscous. Remove from heat; cover and let stand 5 minutes or until liquid is absorbed. Transfer to a serving bowl; stir in diced vegetables. Drizzle with dressing; toss gently.
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