Cous Couse Vegetable Salad Recipe

Name: Cous Couse Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dry cous cous (follow package cooking instructions); 1 can black beans (drained and rinsed); 2 cups corn kernels (fresh or frozen); 3/4 cup chopped red onion; 3/4 cup chopped red pepper; 3/4 cup chopped yellow or orange pepper; 5 large cloves of garlic diced; 1/2 lb sugar snap or snow peas (left whole); 2 large tomatos diced; 1 whole avocado diced; 1-1/2 cups crumbled feta cheese; 2 Tbs Fresh Basil chopped and a few whole leaves for garnish; 2 Tbs Fresh Parsley chopped and a bunch for garnish; 2 Tbs Balsamic Vinegar; 3-5 Tbs Olive Oil; Salt and Pepper to taste

Servings: persons

1 cup dry cous cous (follow package cooking instructions)
1 can black beans (drained and rinsed)
2 cups corn kernels (fresh or frozen)
3/4 cup chopped red onion
3/4 cup chopped red pepper
3/4 cup chopped yellow or orange pepper
5 large cloves of garlic diced
1/2 lb sugar snap or snow peas (left whole)
2 large tomatos diced
1 whole avocado diced
1-1/2 cups crumbled feta cheese
2 Tbs Fresh Basil chopped and a few whole leaves for garnish
2 Tbs Fresh Parsley chopped and a bunch for garnish
2 Tbs Balsamic Vinegar
3-5 Tbs Olive Oil
Salt and Pepper to taste

1
Cook Cous Cous according to the package instructions, transfer to a large serving bowl and let cool. Drain black beans and rinse well with water, set aside. In a large saute pan add 2 Tbs of Olive Oil saute garlic, onions and peppers for 5 minutes over medium heat. Add the corn and saute another 5 minutes add the sugar snap peas and cover for 3-4 minutes. Remove from heat and let cool slightly.
2
Add the onion mixture, black beans, 2 Tbs of Olive Oil and 2 Tbs of Balsamic to the cooled cous cous and season with salt and pepper.
3
Dice the tomatoes and add along with 1 cup crumbled feta cheese, chopped parsley and basil gently toss, add more Olive Oil and re-season if necessary.
4
Refrigerate at least 2 hours.
5
Just before serving add the diced avocado and toss gently. Garnish with the remaining 1/2 cup of crumbled feta cheese, fresh parsley and basil.

1497

kcal

Calories

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup dry cous cous (follow package cooking instructions), 1 can black beans (drained and rinsed), 2 cups corn kernels (fresh or frozen), 3/4 cup chopped red onion, and more.

Yes, Cous Couse Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cous Couse Vegetable Salad

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