Middle Eastern Couscous Salad with Summer Herbs - Better Magazine
Delight in a zesty Middle Eastern Couscous Salad with summer herbs and veggies. Perfect for warm weather, it’s both a main dish and a refreshing salad. Serve at room temp or chilled.
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 better.net.
Ingredients
- 2 cups uncooked couscous (available at Whole Foods in the bulk section)
- 1 medium zucchini, diced
- ½ cup chopped fresh parsley
- 8 asparagus spears, diced
- ½ cup chopped fresh basil
- 1 red bell pepper, diced
- 1 tablespoon chopped fresh rosemary
- ½ cup dried cranberries
- 2 cloves of garlic, diced
- ½ red onion, diced
- ½ cup olive oil
- ½ cup balsamic vinegar
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