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Quick Couscous Salad

"I created this salad one weekend to take to a friend's house, and everybody loved it," notes Debbie Graber of Eureka, Nevada. "It's become a much-requested favorite at gatherings." TIP: "Dice up some reduced-fat pepperoni and add it to the salad," recommends Debbie.
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    6 servings


  • 1-1/4 cups water
  • 1 cup uncooked couscous
  • 1/2 teaspoon salt
  • 1/2 cup fat-free Italian salad dressing
  • 3/4 cup chopped fresh mushrooms
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/2 cup diced cucumber
  • 1/3 cup each diced onion, green pepper and sweet red pepper


  • In a small saucepan, bring water to a boil. Stir in couscous and salt. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. In a large bowl, combine the couscous, salad dressing, mushrooms, olives, cucumber, onion and peppers. Cover and refrigerate for 20 minutes.
Nutrition Facts
1/2 cup: 147 calories, 2g fat (0 saturated fat), 1mg cholesterol, 580mg sodium, 29g carbohydrate (4g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

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  • mjbeagles
    Sep 29, 2013

    Excellent combination of ingredients! I purchased whole wheat couscous to further increase the fiber content.

  • jeannierobbins
    Mar 18, 2013

    No comment left

  • katlaydee3
    Oct 26, 2009

    No comment left

  • kaky1919
    Nov 27, 2007

    No comment left