Name: Vegetable Couscous Salad
Yield: 8 servings (serving size: 1 cup)
Ingredients: Dressing:; ⅓ cup water; ¼ cup sherry or balsamic vinegar; 1 tablespoon olive oil; 1 (.6-ounce) envelope Italian dressing mix (such as Good Seasons); Salad:; 1 ½ cups water; 1 cup uncooked couscous; 2 cups chopped red bell pepper; 2 cups chopped tomato; ½ cup (2 ounces) crumbled feta cheese; ½ cup finely chopped green onions; ¼ cup chopped pitted kalamata olives; ¼ cup chopped fresh parsley

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icancookthat

04/18/2013

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

11/20/2011

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

07/15/2011

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

09/11/2010

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.

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Vegetable Couscous Salad

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