Couscous Salad Recipe

Name: Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup couscous; 1 ½ cups boiling water; ¼ cup sweet onion, finely chopped; ¼ cup celery, finely chopped; ¼ cup green bell pepper, finely chopped; ¼ cup baby carrots, finely chopped; ¼ cup black olives, quartered; ⅓ cup extra virgin olive oil (EVOO); 3 tablespoons lemon juice, freshly squeezed; 1 -2 garlic clove, pressed; ¼ teaspoon kosher salt; ¼ teaspoon fresh ground black pepper

Servings: persons

1 cup couscous
1 ½ cups boiling water
¼ cup sweet onion, finely chopped
¼ cup celery, finely chopped
¼ cup green bell pepper, finely chopped
¼ cup baby carrots, finely chopped
¼ cup black olives, quartered
⅓ cup extra virgin olive oil (EVOO)
3 tablespoons lemon juice, freshly squeezed
1 -2 garlic clove, pressed
¼ teaspoon kosher salt
¼ teaspoon fresh ground black pepper

1
Place couscous in a heated bowl.
2
add water.
3
Cover and let stand for 20 minutes, 'til all the water has been absorbed.
4
Add the vegetables.
5
Mix well.
6
In a separate bowl place the oil, lemon juice, garlic, salt, and pepper.
7
Whisk briskly to mix.
8
Pour over the salad, toss to blend.
9
Serve at room temperature.

1032

kcal

Calories

110

Fat

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 12 ingredients. The key ingredients include: 1 cup couscous, 1 ½ cups boiling water, ¼ cup sweet onion, finely chopped, ¼ cup celery, finely chopped, and more.

Yes, Couscous 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.

Couscous Salad

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