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Vegetable Couscous Salad

1 1/2 C vegetable broth

1 tsp soy sauce

1 tsp sesame or olive oil

Combine and bring to a boil.


1 C uncooked couscous

Place in large bowl and stir in boiling broth.  Cover and let stand 5-8 min.  Fluff with fork.


2 green onions (sliced)

1 large red sweet pepper (chopped, optional)

Stir in.  Cover and refrigerate until chilled.


1 1/2 C sugar snap peas, green beans, or other seasonal vegetable

3/4 C broccoli florets, cooked greens or sprouts.

Steam peas (or other veggie) 1 min.  Add broccoli and steam 2 more min or until crisp-tender.  Rinse in cold water and drain.


1 C chickpeas or other bean.

Add to couscous with vegetables.


1/4 C lemon juice

2 TBSP olive oil

2 tsp soy sauce

1/4 tsp pepper

1 tsp sesame oil (optional)

Combine and mix into couscous mixture.


1/4 C slivered almonds (toasted)

1 TBSP sesame seeds (toasted)

Mix in immediately before serving.  Serve chilled or at room temperature.


Serves 4-6.

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