Couscous Salad Couscous Salad

Author: Canadian Living

This tasty dish is easy to make — and happily waits in the fridge until needed. You can add 2 tsp (10 mL) dried mint to the dressing instead of using fresh leaves.

  • Portion size 8 servings



In bowl, cover couscous with 1-1/2 cups (375 mL) boiling water; cover and let stand for 5 minutes. Fluff with fork.

Whisk together oil, vinegar, salt, pepper, and turmeric (if using); pour over couscous. Add kidney beans (if using), green pepper, cucumber and onion; toss with fork to combine. (Salad can be covered and refrigerated for up to 6 hours.) Add tomatoes, cheese and mint; toss again. Serve at room temperature.

Nutritional facts <b>Per serving:</b> about

  • Sodium 284 mg
  • Protein 7 g
  • Calories 252.0
  • Total fat 11 g
  • Cholesterol 6 mg
  • Total carbohydrate 31 g


  • Iron 7.0
  • Folate 37.0
  • Calcium 70.0
  • Vitamin A 6.0
  • Vitamin C 14.0
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Couscous Salad