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Vegetable Couscous Salad

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield 8 servings (serving size: 1 cup)
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.

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

Nutrition 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

How to Make It

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

  2. 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.