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