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.
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
How to Make It
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
The different components of this salad make it really flavorful. It held up really well overnight in the fridge too! For step-by-step photos and a more detailed review of the recipe, check out my post: http://www.icancookthat.org/2013/04/vegetable-couscous-salad.html