This is a great couscous recipe with lots of vegetables. If you are not vegan, you can add some feta cheese to the recipe, but it tastes great without. I often make it for potlucks or parties.

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Recipe Summary

prep:
25 mins
cook:
5 mins
total:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour couscous into a large salad bowl. Stir tomato paste and vegetable bouillon together in the cup you used to measure the couscous. Fill the measuring cup with boiling water and pour over couscous. Add another 1/2 cup of boiling water and stir. Cover bowl with a large plate and allow couscous to steam for 5 minutes. Fluff with a fork.

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  • Add tomatoes, cucumber, bell pepper, green onions, parsley, and basil. Stir together olive oil, white balsamic vinegar, salt, and pepper in a cup. Pour over couscous salad and mix well.

Nutrition Facts

143 calories; protein 3.5g 7% DV; carbohydrates 20.4g 7% DV; fat 5.3g 8% DV; cholesterol 0mg; sodium 46.1mg 2% DV. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/19/2018
It was delicious. I made it then chilled it in the fridge and ate it cold. Read More
(1)
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/19/2018
It was delicious. I made it then chilled it in the fridge and ate it cold. Read More
(1)
Rating: 5 stars
09/24/2018
Delicous! Read More
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