Easy Couscous Salad

"This past summer was very hot and this salad fitted perfectly. Not too heavy, yet filling and above all, easy to make."
 
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photo by Boomette photo by Boomette
photo by Boomette
Ready In:
20mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Bring stock to a boil in a heavy saucepan.
  • Stir in couscous.
  • Cover pan, remove from heat and set aside 15 minutes Combine balsamic vinegar, olive oil, mustard and lemon zest in a small bowl.
  • Mix well.
  • Transfer couscous to a large bowl.
  • Fluff with a fork.
  • Add tomatoes, red bell pepper, celery, cucumber, scallions and parsley to bowl with cooked couscous.
  • Mix gently.
  • Pour dressing over mixture and mix again.
  • Season with salt and pepper.
  • Can be served luke-warm or chilled.

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Reviews

  1. This salad is so yummy. When I made it, we found it tasted too much the balsamic vinegar. But after a night in the fridge, it doesn't taste too much balsamic vinegar. It's so yummy. With lots of fresh veggies. I just omitted the parsley. Thanks Chef Dudo :) Made for Ramadan tag game
     
  2. Although I'm not a huge fan of balsamic vinegar, this was a refreshing salad worthy of being a complete meal. I think next time I'll use red wine vinegar instead - but I can assure you, there will definitely be a next time. This is a tasty, crunchy, healthy salad, and even my picky DH enjoyed it.
     
  3. I think the ingredient that really sets this apart from other pasta salads (aside from the couscous) is the lemon zest. Along with the parsley it adds such a fresh zing to this salad! This was a delicous side to a BLT sandwich at lunch. Most definitely a keeper!
     
  4. Absolutely delicious! We really enjoyed all the fresh vegetables in this salad and the dressing was so tasty. I made it exactly as written and it was perfect. Next time I'll probably double the recipe because it didn't last long. Thanks for a great recipe gardenlady.
     
  5. My husband isn't into anything "weird" but he did like this one. We'll have this with our chicken tonight. Thanks, Nurse Di, for another keeper.
     
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RECIPE SUBMITTED BY

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