Couscous Vegetable Salad

Submitted by Ava R

"This is a recipe I adapted from a Williams-Sonoma cookbook. When I add the mixed greens, I usually just tear them or chop them into bite-sized pieces. Also, you can use red onion if you prefer. This recipe does make a large amount, but it saves well for a couple days."

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 4-6

ingredients

• 1 cup couscous
• 3 tablespoons extra virgin olive oil
• 1⁄4 cup fresh lemon juice
• 1⁄2 teaspoon minced garlic
• 1⁄2 cup thawed frozen baby peas
• 1⁄2 cup thin sliced green onion
• 1⁄2 cup minced red pepper
• 1 cup thin sliced mixed greens
• 1⁄4 cup finely chopped fresh parsley (optional)
• 1⁄4 cup crumbled feta cheese (optional)
• salt
• pepper

directions

1. In a heatproof bowl, combine couscous and 1 1/2 cup boiling water (or cook packaged couscous according to box).
2. Cover tightly until all water is absorbed, about 20 minutes.
3. Uncover couscous and let cool to room temperature, and fluff with a fork.
4. In a small bowl, whisk together the olive oil, lemon juice, salt and pepper.
5. Add peas, green onion, bell pepper, parsley, mixed greens, and dressing.
6. Top with feta cheese, if you'd like.