Couscous Vegetable Salad Recipe

Name: Couscous Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup couscous; 3 tablespoons extra virgin olive oil; ¼ cup fresh lemon juice; ½ teaspoon minced garlic; ½ cup thawed frozen baby peas; ½ cup thin sliced green onion; ½ cup minced red pepper; 1 cup thin sliced mixed greens; ¼ cup finely chopped fresh parsley (optional); ¼ cup crumbled feta cheese (optional); salt; pepper

Servings: persons

1 cup couscous
3 tablespoons extra virgin olive oil
¼ cup fresh lemon juice
½ teaspoon minced garlic
½ cup thawed frozen baby peas
½ cup thin sliced green onion
½ cup minced red pepper
1 cup thin sliced mixed greens
¼ cup finely chopped fresh parsley (optional)
¼ cup crumbled feta cheese (optional)
salt
pepper

1
In a heatproof bowl, combine couscous and 1 1/2 cup boiling water (or cook packaged couscous according to box).
2
Cover tightly until all water is absorbed, about 20 minutes.
3
Uncover couscous and let cool to room temperature, and fluff with a fork.
4
In a small bowl, whisk together the olive oil, lemon juice, salt and pepper.
5
Add peas, green onion, bell pepper, parsley, mixed greens, and dressing.
6
Top with feta cheese, if you'd like.

184

kcal

Calories

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, 3 tablespoons extra virgin olive oil, ¼ cup fresh lemon juice, ½ teaspoon minced garlic, and more.

Yes, Couscous 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.

Couscous Vegetable Salad

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