Fresh veggies and zesty lemon add flavor to this couscous salad.
  • Makes: 10-12
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Difficulty Rating: Easy

  • Recipe Created By:
  • Recipe From: My Indiana Home


  1. Bring vegetable broth to boil in a large saucepan. Meanwhile, in a nonstick skillet, toast dried couscous for 3 to 4 minutes in olive oil until golden. Add toasted couscous to boiling broth and cook until al dente, about 8 to 10 minutes. Drain and rinse under cold water until couscous is chilled.
  2. While couscous is cooking, in a large bowl, combine vegetables, mint, lemon zest, and feta. Add chilled couscous and toss gently to combine.
  3. Pour juice from lemon and lemon dressing over salad and toss gently. Season with salt and ground pepper to taste.
  4. Refrigerate for a couple of hours to allow flavors to develop. Just before serving, add toasted chopped walnuts and toss.


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