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.
How to Make It
Step 1
Combine the first 4 ingredients in a jar. Cover tightly, and shake vigorously.
Step 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.
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icancookthat's Review
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
jenlab's Review
I thought the dressing was too much. It was almost to the point where my couscous was soggy. Next time I would half the dressing. It's a nice complement to chicken breast.
cebhw9's Review
This is sooo good! I've made it several times, and it makes a great lunch to pack to work, especially if you add rotisserie chicken. It also keeps very well.
steph1's Review
I made this for several "unhealthy" eaters and they loved it!! I substituted quinoa for the couscous to up the protein and it was delicious!! Definitely not the typical "light" recipe.
noelle71's Review