Couscous Salad Recipe

Yield: 6 servings
  • 3 cups Isreali Couscous
  • ¼ cup Red Onion (small dice)
  • ¼ cup Roasted Peppers (diced)
  • 4 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons Lemon Juice
  • ¼ Cup Fresh Basil (chopped)
  • ¼ Cup Fresh Parsley (chopped)
  • 1 dash Salt
  • 1 dash Pepper

Cook couscous according to directions on the box. Set aside and let cool. Fluff with a fork.

In a sauté pan, heat 1 tablespoon of olive oil and cook the peppers and onions. Combine with cooled couscous, add lemon juice, herbs, seasonings and remaining olive oil. Served as a side dish to grilled chicken or steak.