New This Month

Vegetable couscous salad

Pair this bright side with broiled salmon, lamb chops, or grilled fish.

  • Servings: 4

Photography: John Kernick

Source: Everyday Food, September 2011


  • 1 cup couscous
  • 1/4 medium red onion, thinly sliced
  • 1/2 english cucumber, halved and thinly sliced
  • 1 medium tomato cut into 1/2 inch wedges
  • 2 tablespoons of torn fresh mint leaves
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Coarse salt and ground pepper


  1. Cook couscous according to package instructions. In a medium bowl, combined cooked couscous, red onion, cucumber, tomato, mint, and olive oil and lemon juice. Season with salt and pepper. To store, refrigerate in an airtight container, up to 3 days.

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