Nourish PA: Summer Couscous Salad
This simple recipe brings a rainbow to your plate with fresh summer veggies tossed with couscous and Italian or Greek dressing.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.paeats.org.
Cooking tools:
- Stove
- Saucepan
- Spoon
- Fork
- Mixing bowl
- Plastic wrap
- Refrigerator
- Chef's knife
- Cutting board
Ingredients
- 1 1/4 cups water, or vegetable broth
- 1 cup dry couscous
- 1 cup cherry tomatoes, halved
- 1 small cucumber, about 1 cup cucumber, cut into 1/2-inch pieces
- 1 cup frozen corn kernels, thawed
- 1 large bell pepper, any color, cut into 1/2-inch pieces
- 1/4 cup chopped fresh parsley, or 1 teaspoon dried parsley or dried basil (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup Italian or Greek dressing
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