Vegetable Couscous Salad

Vegetable Couscous Salad Recipe

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Kathy Robison


Good with broiled salmon, lamb chops or grilled fish


★★★★★ 1 vote

10 Min
10 Min
Stove Top


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1 c
1/4 medium
red onion
coarse salt and pepper to taste
english cucumber, halved and thinly sliced
1 medium
tomato, cut into 1/2 inch wedges
2 Tbsp
fresh mint leaves, torn
1 Tbsp
extra-virgin olive oil and fresh lemon juice

How to Make Vegetable Couscous Salad


  • 1Cook 1 cup couscous according to package instructions. I a medium bowl, combine cooked couscous, 1/4 medium red onion, thinly slices, 1/2 English cucumber, halved and thinly sliced, 1 medium tomato, cut into 1/2 inch wedges, 2 tablespoons torn fresh mint leaves, and 1 tablespoon each extra virgin olive oil and fresh lemon juice. season to taste with coarse salt and ground pepper.
  • 2Can be stored in an airtight container in the refrigerator up to 3 days.

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About Vegetable Couscous Salad

Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Vegetarian, Low Fat, Low Sodium
Other Tags: Quick & Easy, Healthy

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