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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Easy Couscous Salad Recipe

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This recipe for Easy Couscous Salad is from Spivey/Merrill Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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