Vegetable Couscous Salad

The weather in Philadelphia decided to take a break from the cold and give us two days of summer! We hit temperatures above 80 degrees so I wanted to prepare a light meal that didn’t involve much time over a stove. This Vegetable Couscous Salad from Cooking Light is perfect for summer dinners. It also travels well, so it would be a great addition to a barbecue, just make it ahead of time and bring it with you!

Ingredients:

Dressing:

  • 1/3 cup water
  • 1/4 cup balsamic vinegar
  • 1 tablespoon olive oil
  • 1 (.6 ounce envelope Italian dressing mix) or Italian spice blend

Salad:

  • 1 1/2 cups water
  • 1 cup uncooked couscous
  • 2 cups chopped red bell pepper (I used two peppers)
  • 2 cups chopped tomato (I used two beefsteak tomatoes)
  • 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

Continue reading Vegetable Couscous Salad

Exit mobile version