Print Options

Back to Couscous Salad >

Include these items:

Taste of Home Logo

Couscous Salad

 Couscous Salad
From Victoria, British Columbia, Debbie Kangas writes, "While visiting my in-laws in the Canary Islands, we had a rooftop buffet for 20 people to celebrate our anniversaries. This was one of the dishes my mother-in-law prepared. It's been popular here at home ever since."
8 ServingsPrep: 15 min. + chilling

Ingredients

  • 1-2/3 cups water
  • 1-1/4 cups uncooked couscous
  • 4 medium tomatoes, seeded and chopped
  • 1 large red onion, chopped
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons minced fresh cilantro
  • 1 teaspoon minced fresh mint or 1/4 teaspoon dried mint
  • 1/3 cup lemon juice
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • In a saucepan, bring water to a boil. Stir in couscous; cover. Remove
  • from heat; let stand 5 minutes.
  • In a bowl, combine couscous, tomatoes, onion and herbs. Whisk
  • together the lemon juice, oil, salt and pepper. Pour over couscous
  • mixture; toss to coat. Chill overnight.
  • Yield: 8 servings.
Nutritional Facts: One serving (3/4 cup) equals 168 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 156 mg sodium, 26 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable,

2 of 2

Couscous Salad (continued)

Nutritional Facts: 1 fat.