Vegetable Couscous Salad

Vegetable Couscous Salad Recipe
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Prepare this recipe at home, and pack in a plastic bag. Just pull it out of the cooler and serve. Since there's nothing to wilt or water out, it travels well. The savory flavors develop over time.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 169
Caloriesfromfat 30 %
Fat 5.6 g
Satfat 1.6 g
Monofat 3.1 g
Polyfat 0.6 g
Protein 4.7 g
Carbohydrate 25.1 g
Fiber 2.7 g
Cholesterol 6 mg
Iron 0.9 mg
Sodium 446 mg
Calcium 53 mg

Ingredients

Dressing:
1/3 cup water
1/4 cup sherry or balsamic vinegar
1 tablespoon olive oil
1 (.6-ounce) envelope Italian dressing mix (such as Good Seasons)
Salad:
1 1/2 cups water
1 cup uncooked couscous
2 cups chopped red bell pepper
2 cups chopped tomato
1/2 cup (2 ounces) crumbled feta cheese
1/2 cup finely chopped green onions
1/4 cup chopped pitted kalamata olives
1/4 cup chopped fresh parsley

Preparation

Combine the first 4 ingredients in a jar. Cover tightly, and shake vigorously.

Bring 1 1/2 cups water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat. Cover and let stand 5 minutes. Fluff with a fork. Combine couscous, bell pepper, and remaining ingredients in a large bowl. Add the dressing mixture. Toss couscous mixture gently to coat.

Note:

Corinne Humphrey,

October 2003
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