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Easy Couscous Salad Recipe

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This recipe for Easy Couscous Salad, by , is from Spivey/Merrill Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janie Merrill, aunt of the groom
Added: Wednesday, February 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 ½ cups plain couscous uncooked (about 8 ounces)
1 – 1 ½ cups oil-and-vinegar based salad dressing
1 (15 oz) can corn, including juice
1 bunch green onions, white part only, sliced thin
1/2 cup chopped parsley or other herbs
1 cup grape tomatoes
1/2 green or red bell pepper, diced (optional)
1/2 cup frozen peas (optional)
1 (15 oz) can garbanzo beans, rinsed and drained (optional)
Salt and pepper to taste

Directions:
Directions:
In a large bowl or plastic container, combine couscous, salad dressing, corn, olives, green onions, parsley, tomatoes, bell pepper frozen peas, garbanzo beans, salt and pepper. Refrigerate at least 2 hours before serving, until couscous is soft. Toss before serving.

Number Of Servings:
Number Of Servings:
5-6 servings
Preparation Time:
Preparation Time:
5 minutes
Personal Notes:
Personal Notes:
You don’t even have to cook the couscous – just toss everything together and let the tiny granules of pasta soften in the fridge.

 

 

 

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