Couscous Salad

By | September 16, 2014
0 votes

Couscous Salad


Prep time: 5 minutes | Cook time: 10 minutes | Number of Servings: 4


  • • 1 ΒΌ cups whole wheat couscous
  • • 1 cup water
  • • 1 cup sliced cucumber
  • • 1 cup chopped tomatoes
  • • 2 green onions
  • • 4 Tablespoons vegetable oil
  • • 1/3 cup lemon juice
  • • 1/3 teaspoon oregano
  • • 1/2 teaspoon salt
  • • 1/8 teaspoon pepper

Making it work:

If whole wheat couscous is not available, use regular couscous and let it set for 5 minutes, covered.


  1. In a pan with a lid, measure chicken broth or water and bring to a boil. Add couscous, cover and turn the heat off. Let sit for 10 minutes to absorb the fluid. Cool in a shallow dish.
  2. Meanwhile, wash and prepare vegetables and place in a medium bowl.
  3. To make dressing, mix oil, lemon juice, and oregano in a small bowl. Set aside.
  4. When couscous is cool, add to vegetables. Toss to mix. Pour dressing over the salad mixture. Chill until ready to serve.
Adapted from Washington State University Extension Food $ense
This recipe is high in Fiber, Iron, and Vitamin A and C! Click here for the Nutrition Facts. Not sure what to look for? Check out our page on How to Read a Nutrition Label to find out!

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