Couscous salad

Content provided by Mayo Clinic

Date Updated: 08/09/2019

Serving Info

Serves 8

Dietician Tip

Instant couscous may be prepared by pouring boiling water over it and letting it sit for 5 to 10 minutes.

Directions

Cook couscous according to preparation instructions on the package.

When couscous is cooked, fluff with fork. Mix in zucchini, bell pepper, onion, cumin and black pepper. Set aside.

In a small bowl, whisk together the olive oil and lemon juice. Pour over the couscous mixture and toss to combine. Cover and refrigerate. Serve chilled. Garnish with fresh herbs.

Ingredients

1 cup whole-wheat couscous
1 cup zucchini, cut into 1/4-inch pieces
1 medium red bell pepper, cut into 1/4-inch pieces
1/2 cup finely chopped red onion
3/4 teaspoon ground cumin
1/2 teaspoon ground black pepper
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
Chopped fresh parsley, basil or oregano for garnish (optional)