Ww Couscous Salad

Ww Couscous Salad created by Shuzbud

This is a filling, low points salad. If you really want to make it lower points, cut the amount of couscous you use (my usual couscous is 9 points per cup). I actually use 1/3 cup couscous for 3 points and leave out the olive oil from the dressing to make it really lean. As written, this recipe provides a total of 12 points but using 1/3 cup couscous and no olive oil gives 3 points only. Serves 2 as a lunch or up to 4 as a side dish. Cook time includes half an hour for the salad to chill in the refrigerator. This is easy to increase for large groups or take-to-work lunches.

Ready In:
45mins
Serves:
Units:

ingredients

directions

  • Heat the broth to boiling, or crumble a stock cube into 3/4 cup boiling water and stir until dissolved.
  • Add the couscous to the hot broth, cover and leave to "cook"- about 5 minutes. Then allow to cool while chopping the salad veggies.
  • Quarter the cherry tomatoes and finely dice the cucumber, bell pepper and spring onions/ scallions.
  • Make the dressing- pour into a small jug or bowl the olive oil and red wine vinegar. Season to taste with salt and pepper and whisk until the two liquids are completely blended together.
  • Fluff the couscous with a fork.
  • Add the salad veggies to the couscous and stir.
  • Drizzle the dressing over and stir to mix.
  • Cover and place in the fridge for 30 minutes to chill and for the flavours to blend.
  • Serve and enjoy!
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RECIPE MADE WITH LOVE BY

@Shuzbud
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@Shuzbud
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"This is a filling, low points salad. If you really want to make it lower points, cut the amount of couscous you use (my usual couscous is 9 points per cup). I actually use 1/3 cup couscous for 3 points and leave out the olive oil from the dressing to make it really lean. As written, this recipe provides a total of 12 points but using 1/3 cup couscous and no olive oil gives 3 points only. Serves 2 as a lunch or up to 4 as a side dish. Cook time includes half an hour for the salad to chill in the refrigerator. This is easy to increase for large groups or take-to-work lunches."
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  1. Sydney Mike
    Wanted to keep this a veggie dish so used some homemade vegetable stock & it worked just fine! Seasoned the dressing with a bit of lemon pepper & we had a winning dish! Thanks for sharing the recipe! [Made & reviewed in Everyday's a Holiday tag]
    Reply
  2. ImPat
    Scaled this back to 1 serve for the DM and myself and served with a deli roast chicken quarter to make a great lunch. Thank you Shuzbud, made for Everyday A Holiday.
    Reply
  3. mbartholdson
    great recipe! im not on WW but I love this salad, the only thing I do differently is sub balsamic instead of red wine vineger.
    Reply
  4. Shuzbud
    Ww Couscous Salad Created by Shuzbud
    Reply
  5. Shuzbud
    Ww Couscous Salad Created by Shuzbud
    Reply
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