Easy Veggie  Couscous Salad

"Light, refreshing, and full of garden fresh herbs and vegetables, this veggie couscous salad is a yummy addition to any spring or summer meal."

RENEE NICOLE'S KITCHEN

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INGREDIENTS

For the couscous – 1 1/3 cup water – 1 1/3 cup plain couscous – 1/2 tsp salt For the salad – 1 large slicer tomato – 1 large cucumber – 1 yellow bell pepper – 1/2 of a sweet yellow onion – 1/2 a bunch of cilantro – Juice of 1 1/2 limes – 1/4 cup olive oil – 1/2 tsp ground black pepper – 1/2 tsp salt – 6 ounces crumbled feta cheese – 1 avocado

Yield

prep time

20 MINUTES

total time

12 SERVINGS

Easy Veggie Couscous Salad

24 MINUTES

1. In a small sauce pan with a fitted lid, bring 1 1/3 cups of water to boil over a high flame.

Make the couscous first:

2. Stir in 1 1/3 cups of couscous and 1/2 tsp of salt.

Make the couscous first:

3. Cover the pot with the lid and remove from the heat. Allow to stand while covered at least 5 minutes to absorb the water.

Make the couscous first:

1. Start with the cucumber. Cut off the ends, cut it in half and scoop out the seeds. Remove part of the peel. You can do all or none of the peel as well, but I like the slight crunch of having some peel.

Make the salad:

2. Chop cucumber into a medium to small dice and place in a large mixing bowl.

Make the salad:

3. Core and chop the tomato and yellow bell pepper, and chop the onion into the same size dice as the cucumber and place in a large mixing bowl.

Make the salad:

4. Using half of a bunch of cilantro (adjust for taste) remove the stems, chop and place in a large mixing bowl.

Make the salad:

5. Roll out two limes to release the juices, cut them in half, then juice them into the bowl of vegetables.

Make the salad:

6. Add in the cooked couscous and stir to combine, breaking up any chunks of couscous as you go.

Make the salad:

7. Add in the olive oil, pepper, salt, and feta cheese. Mix again to thoroughly combine.

Make the salad:

8. Add in 1 chopped avocado and fold in gently, being careful not to turn the avocado to mush.

Make the salad:

9. Serve immediately or cover and store in the fridge for 3 - 5 days.

Make the salad:

Enjoy!

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