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.


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


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)
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


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.

Corinne Humphrey,

Cooking Light

October 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note