Couscous Salad

HilahCooking's picture

Apr. 27, 2015

Couscous salad is a great make-ahead lunch idea! Instant whole wheat couscous with bell peppers, green onions and olives combine to make a surprisingly delicious side dish or vegetarian main dish salad.


Whole wheat couscous 1 Cup (16 tbs) (instant)
Garlic 1 Clove (5 gm) , minced
Ground coriander seed 1/2 Teaspoon
Boiling water/Vegetable stock 1 1/4 Cup (20 tbs)
Diced sweet pepper 1 Cup (16 tbs) (red or yellow)
Pitted olives 1/2 Cup (8 tbs) , roughly chopped (mixed)
Green onions 4 , thinly sliced
Olive oil 3 Tablespoon
Lemon juice 2 Tablespoon
Minced parsley 2 Tablespoon
Toasted almonds 1/4 Cup (4 tbs) , sliced or slivered
Salt To Taste (optional)



In a large bowl, combine garlic, coriander, couscous and add boiling water to it.

Cover and allow to sit for 5 minutes. Fluff with fork and allow to cool at room temperature.

Drizzle lemon juice, olive oil and toss well.

Add sweet pepper, olives, parsley, green onions and toss well. Add salt if needed.

Garnish with almonds.



Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 236Calories from Fat 115

 % Daily Value*

Total Fat 13 g20%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 182 mg7.58%

Total Carbohydrates 28 g9.3%

Dietary Fiber 4 g16%

Sugars 2 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet