Couscous Cold Summer Salad

Submitted by: Shannon Howell
This is a great cold salad that is wonderful as a meal or alongside pretty well anything (meat or poultry, kabobs, corn-on-the-cob, ANYTHING!!). It's full of flavour and super healthy, as well as filling which is why it makes a great meal all by itself!

Serves: 4-6
Difficulty: Easy - for beginners

Preparation time:
Cooking time:

Dietary guidance: v v n d 

Tags: salad ·

Ingredients

1 1/2 Cups Cooked and cooled Couscous (follow directions on pkg. for cooking instructions)
1/2 Green Pepper (medium sized)
1/2 Red Pepper (medium sized)
1/2 Cup diced Red Onion
1/4 Cup diced Cucumber (I used a Japanese Cucumber, but any kind will do)
1/4 Cup diced Green Onion
1 Whole Tomato (pulp removed) chopped into small pieces
1 1/2 tbsp. Olive Oil
1/2 sqeezed Lemon (I used about 1 tbsp. of Realemon)
2 tbsp. Lemon Pepper (appox.--season to taste)--I used Lemon & Herbs seasoning

Method

Once cooked Couscous has cooled in the refridgerator, transfer couscous into a medium sized mixing bowl (you'll need the extra space for when you add the remaining ingredients). Cut up all vegetables and place into a separate bowl and mix up (to spread out the vegetables beforehand). Add the bowl of cut up vegetables to the bowl of couscous and mix up with a spoon. Add olive oil and mix up, then add the lemon (or Realemon) and mix again. Finally, periodically add the lemon pepper (or Lemon & Herbs seasoning) and mix well. Ta-da...You're done!! This is great to eat immediately and gets even better the next day once the flavors have had a chance to combine.

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