Recipe by SaraFish
A light and yummy chilled couscous-based salad. Perfect for summer because it's no fuss! I titled it a "toss" instead of a salad because it can stand alone as a cool light vegetarian entree. It can also be served as a side dish. You could add diced cheese and or/salami if you'd like to make it heartier. Perfect for a pot luck or picnic because it won't spoil if it sits out a while and it's still delicious served at room temperature. Cook time includes chill time...it's even better if allowed to sit overnight in the refrigerator. You can easily vary the canned veggies based on what you have in your pantry.
Top Review by Ilysse
Very yummy. I added baby lima beans and used Ken's Steak House Lite Olive Oil and Vin dressing. I also used a can of roasted diced tomatoes rather than fresh since the fresh arn't good this time of year. Good, quick, easy, and no one missed not having meat. This is one of those things that you can keep the ingredients on hand for those times when you didn't plan well or have unexpected company. The kids loved it too. Thanks for posting.
- 1419.54 ml cooked couscous, prepared with chicken broth
- 1 can garbanzo beans, drained and rinsed
- 1 can corn, drained and rinsed
- 1 can black-eyed peas, drained and rinsed
- 1 large tomatoes, chopped
- 3 green onions, chopped
- 1 bottle Italian salad dressing