Couscous Salad

Beautiful, healthy & delicious, this simple salad takes just minutes to prepare and is a perfect dish for warmer weather. Adapted from The No-Salt Cookbook by David and Thomas Anderson.
Serves 6.



SODIUM CONTENT: 5 mg per serving

INGREDIENTS

1 1/2 c. couscous
1 3/4 c. boiling water
1 cucumber, peeled, seeded and diced
1 tomato, diced
1 small red onion, peeled and diced
1/4 c. chopped fresh cilantro
freshly ground black pepper, to taste
2 T. olive oil

DIRECTIONS

Put the uncooked couscous in a bowl. Add the bowling water, cover and set aside until all of the water is absorbed, about 5 minutes. Remove the cover and cool.

Place the cucumber, tomato, onion and cilantro into a large mixing bowl. Once the couscous has cooled, fluff it with a fork and add it to the mixture. Season with freshly ground black pepper to taste and stir to combine. Drizzle the olive oil over top and serve immediately.

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This entry was posted in Salads and Dressings, Side Dishes, Vegan or Vegan Adaptable, Vegetarian. Bookmark the permalink.

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