Prep 15 mins
Cook 3 hrs
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.
- 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
- Allow couscous to cool slightly.
- Mix all ingredients together.
- Chill and serve.
- Amazingly delicious!
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.
I made this w/ a Greek vinaigrette, left out the black-eyed peas and tomatoes, and added sliced olives, feta cheese, and oregano - it was soo good! And can easily be adapted to whatever you have on hand - love it!
This is my kind of recipe - quick, a little unusual, nothing exotic or expensive, very flexible and "forgiving." Throw it together the night before. We had the salad tonight with fresh-grilled salmon and strawberries for dessert. It hit the perfect note for a hot, humid evening. 1) I didn't use broth for the couscous, in the interest of decreasing the sodium levels somewhat; the Italian dressing seems flavorful enough to make up any lack. 2) I always "hull" garbanzo beans. 3) I used Mexicorn - it didn't adversely affect the flavor (tho I don't know that the mild bell-pepper taste made much difference anyhow) and it added some color. 4) I had some nice sweet cherry tomatoes on hand, so I cut them into quarters and used them instead of a larger tomato. 5) I had standard bottled Italian salad dressing; I used more like one-third of an 8-ounce bottle. Next time I might "lighten it up" and use a low-fat Italian.