Couscous Vegetable Salad

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Recipe 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.

Ingredients Nutrition


  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.

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