I’m not quite sure why I don’t cook with couscous more often. I love the shape and nutty flavor, but even more so, I love how quickly it cooks. Can you seriously beat 5 minutes?
This salad was just what I was after – bright, flavorful, packed with veggies and a filling make-ahead lunch. I’m trying to pack in as many summer flavors as I can because I’m already anxiously awaiting fall.
Summer Couscous Salad - 2 large servings
- 2 servings couscous
- 1-2 peppers (I used 1 green, 1/2 red)
- 2 cucumbers
- 1 cup grape tomatoes
- 1/2 cup artichoke hearts
- 1/4 cup kalamata olives
- 1/3 cup feta cheese crumbles
- Dressing: 2 Tbsp lemon juice, 1 Tbsp olive oil, salt & pepper
Prepare couscous as directed. Let cool.
Chop all veggies to desired size. I did small pieces – easier to eat!
Toss all ingredients together and eat out of Tupperware!