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.
- 1 cup chicken broth or 1 cup vegetable broth
- 3⁄4 cup couscous
- 3 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon mustard
- 1⁄2 teaspoon lemon, zest of
- 2 tomatoes, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1⁄2 cup celery, chopped
- 1⁄2 cucumber, seeded and chopped
- 1⁄4 cup scallion, chopped
- 1⁄4 cup fresh parsley, chopped
- salt and pepper (to season)
- Bring stock to a boil in a heavy saucepan.
- Stir in couscous.
- Cover pan, remove from heat and set aside 15 minutes Combine balsamic vinegar, olive oil, mustard and lemon zest in a small bowl.
- Mix well.
- Transfer couscous to a large bowl.
- Fluff with a fork.
- Add tomatoes, red bell pepper, celery, cucumber, scallions and parsley to bowl with cooked couscous.
- Mix gently.
- Pour dressing over mixture and mix again.
- Season with salt and pepper.
- Can be served luke-warm or chilled.
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
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.
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!