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Wednesday, December 24, 2008

Whole Wheat Couscous Salad

Whole Wheat Couscous Salad

Whole wheat couscous salad recipe with fresh lemon juice, extra virgin olive oil, cherry tomatoes, cucumber, bell pepper, and fresh parsley.


  • 1 cup water
  • 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
  • 3/4 cup whole-wheat couscous
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup halved cherry or pear tomatoes
  • 1/4 cup sliced and quartered cucumber
  • 1/4 cup diced green bell pepper
  • 1 tablespoon chopped fresh parsley and/or sliced green onion
  • 1/4 teaspoon ground black pepper
  1. Combine water and bouillon in small saucepan. Bring to a boil; remove from heat. Stir in couscous. Cover; let stand for 5 minutes. Fluff with fork.
  2. Transfer couscous to medium bowl; stir in lemon juice and oil. Add tomatoes, cucumber, bell pepper, parsley and black pepper; toss lightly. Serve immediately or refrigerate.
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