This is a quick and easy salad to prepare and it tastes great!

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Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
1 hr
total:
1 hr 45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, blend creamy salad dressing, yogurt, cumin, salt and pepper. Cover, and place in the refrigerator 1 hour, or until chilled.

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  • Melt butter in a medium saucepan over medium heat. Stir in couscous, and coat with butter. Stir in water, reduce heat, and a simmer, covered, until all water is absorbed, about 5-10 minutes.

  • Mix couscous, red onion, red bell pepper, parsley, raisins, almonds and chickpeas into the creamy salad dressing mixture. Cover, and chill in the refrigerator until serving.

Nutrition Facts

247 calories; protein 5.7g; carbohydrates 30g; fat 12.2g; cholesterol 13.1mg; sodium 251.2mg. Full Nutrition
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Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/27/2005
I gave it a five star rating as long as you make some adjustments - particularly use 1 cup couscous and 2 cups water - you only need to let the couscous stand for 5-6 minutes - not 30. I also cut back the onion to 1/2 a small one. I also used dates instead of raisins which I highly recommend doing. I also used the couscous with the pine nuts and used some slivered almonds I had. I added some cucumber as well and used almost one whole can of chick peas. I used buttermilk ranch dressing - the same amount called for in the recipe. I realized at the last minute I didn't have any yogurt so I just added more ranch and it was still very good but I'm sure it would be even better with the yogurt. Great recipe though and you can really do alot of variations with it. It's a keeper! Read More
(28)

Most helpful critical review

Rating: 1 stars
08/12/2003
Would not make again. Threw away most of it. Read More
(7)
50 Ratings
  • 5 star values: 35
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
09/27/2005
I gave it a five star rating as long as you make some adjustments - particularly use 1 cup couscous and 2 cups water - you only need to let the couscous stand for 5-6 minutes - not 30. I also cut back the onion to 1/2 a small one. I also used dates instead of raisins which I highly recommend doing. I also used the couscous with the pine nuts and used some slivered almonds I had. I added some cucumber as well and used almost one whole can of chick peas. I used buttermilk ranch dressing - the same amount called for in the recipe. I realized at the last minute I didn't have any yogurt so I just added more ranch and it was still very good but I'm sure it would be even better with the yogurt. Great recipe though and you can really do alot of variations with it. It's a keeper! Read More
(28)
Rating: 5 stars
07/14/2003
This was a really yummy recipe. I used FF ranch dressing and FF yogurt. I also used whole wheat couscous from Trader Joe's and cooked it without the butter. Everyone at dinner loved it. Read More
(23)
Rating: 5 stars
07/14/2003
I served this as a warm side dish instead of as a salad. I replaced the red onions with carmalized videlias and lightly sauteed the red peppers. I also omitted the cumin. It was fantastic. I had it cold the next day for lunch--this will definitely be made again! Read More
(22)
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Rating: 5 stars
07/14/2003
We go on frequent picnics here in Sydney Australia with the same group of friends and they each take a salad usually the same salad each time. I tried this new recipe and everyone commented on how tasty it was. The salad was extremely simple to make. An absolute must for the next BBQ. Read More
(19)
Rating: 5 stars
07/14/2003
This was a really tasty recipe. It definitely needs to be completely chilled so make ahead. I used fat free ranch dressing and it tasted great. It is a complete side salad with both grains and veggies-very filling. Read More
(15)
Rating: 5 stars
08/27/2004
Quite delicious! Variations: I used sundried tomato couscous 1/2 c. firm tofu pine nuts instead of almonds and finely chopped spinach in lieu of parsley. Seems like a bizarre combination with the medley of ingredients but it does work well. Read More
(11)
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Rating: 5 stars
07/14/2003
This salad tasted great! I used only half a red pepper and half the onion and it was still a fabulous salad. I also reduced the fat a bit by using light mayo and yogurt. Try it you'll love it! Read More
(10)
Rating: 5 stars
07/14/2003
Couscous is always quick so it's great when we're pressed for time. I was thrilled to find this delicious recipe which I've already used about 4 times. All our family and friends love it! Read More
(10)
Rating: 5 stars
07/14/2003
Thanks for this recipe! I have made it twice- the first time I only added 1/2 an onion and found it quite strong in the salad if you eat it by itself but OK with other salads BBQ meat etc. The second time I left out the onion and it was better (I don't really like onion though so that's why I liked it more without). Also I made it with 3/4 cup of Garlic and Pepper savoury yoghurt (Brownes brand available here in Australia) instead of combining salad dressing and plain yoghurt and it was delicious! Read More
(10)
Rating: 1 stars
08/12/2003
Would not make again. Threw away most of it. Read More
(7)
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