Vegetable Couscous Salad

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 169
  • Calories from fat: 30%
  • Fat: 5.6g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.6g
  • Protein: 4.7g
  • Carbohydrate: 25.1g
  • Fiber: 2.7g
  • Cholesterol: 6mg
  • Iron: 0.9mg
  • Sodium: 446mg
  • Calcium: 53mg

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

  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.
My Notes

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

Add Note

Vegetable Couscous Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy