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Zesty Couscous Salad recipe

Zesty Couscous Salad.

Because this flavorful couscous salad isso quick and easy to make, it’s sure to become one of your “go-to”dishes for those busy-day, weekday meals.

Recipe: Zesty Couscous Salad

1 2/3 cups chicken or vegetable broth(14 ounce can)
1 cup couscous, uncooked
3/4 cup canned garbanzo beans, rinsed and drained
1/2 cup cucumber – chopped, seeded, unpeeled
1/4 cup sweet red bell pepper, diced
2 tablespoons green onions, chopped
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
1/2 teaspoon lemon peel
1/4 teaspoon black pepper
1/2 teaspoon lemon pepper

  • In a medium saucepan, bring broth to aboil; stir in couscous. Remove from heat, cover, and let standfor 5 minutes. Fluff with a fork; let cool for 10 minutes.
  • In a large bowl, lightly toss couscouswith garbanzo beans, cucumber, red pepper and onions.
  • Mix balsamic vinegar, olive oil, mustard,lemon rind and black pepper. Add to couscous mixture and toss.Garnish with lemon pepper.

    Makes 4 (side salad) servings.

    Nutritional Information Per Serving (1/4of recipe): 266 calories, 9 g protein, 44 g carbohydrates, 5g fat (1 g saturated), 5 g fiber, 0 mg cholesterol, 16 mcg folate,1 mg iron, 698 mg sodium.

    Recipe and photograph provided courtesyof Wheat Foods Council.

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  • Comments

    1 Comment


    If you are tired of the same old potato or macaroni salad and want raves, try this at your next picnic or pot luck! This recipe can be easily adapted depending on the veggies and dressing you use. Salad can be made the night before; however, add dressing just before serving.

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