Total Time
20mins
Prep 15 mins
Cook 5 mins

This past summer was very hot and this salad fitted perfectly. Not too heavy, yet filling and above all, easy to make.

Ingredients Nutrition

Directions

  1. Bring stock to a boil in a heavy saucepan.
  2. Stir in couscous.
  3. Cover pan, remove from heat and set aside 15 minutes Combine balsamic vinegar, olive oil, mustard and lemon zest in a small bowl.
  4. Mix well.
  5. Transfer couscous to a large bowl.
  6. Fluff with a fork.
  7. Add tomatoes, red bell pepper, celery, cucumber, scallions and parsley to bowl with cooked couscous.
  8. Mix gently.
  9. Pour dressing over mixture and mix again.
  10. Season with salt and pepper.
  11. Can be served luke-warm or chilled.
Most Helpful

5 5

This salad is so yummy. When I made it, we found it tasted too much the balsamic vinegar. But after a night in the fridge, it doesn't taste too much balsamic vinegar. It's so yummy. With lots of fresh veggies. I just omitted the parsley. Thanks Chef Dudo :) Made for Ramadan tag game

4 5

Although I'm not a huge fan of balsamic vinegar, this was a refreshing salad worthy of being a complete meal. I think next time I'll use red wine vinegar instead - but I can assure you, there will definitely be a next time. This is a tasty, crunchy, healthy salad, and even my picky DH enjoyed it.

5 5

I think the ingredient that really sets this apart from other pasta salads (aside from the couscous) is the lemon zest. Along with the parsley it adds such a fresh zing to this salad! This was a delicous side to a BLT sandwich at lunch. Most definitely a keeper!