Almond Couscous Salad (11.07.12)

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

by Jennifer Burns, Dan’s Market

  • 1 box flavored couscous (garlic or Parmesan), cooked
  • 1 can chickpeas, drained
  • 1 red bell pepper, chopped
  • 1/2 onion, chopped
  • 1 cucumber, peeled, seeded and chopped
  • 1 tomato, chopped
  • 1/4 cup fresh parsley leaves, chopped
  • 1/2 cup crumbled feta cheese
  • 3 tablespoons red wine vinegar
  • 3 tablespoons lime juice
  • 2 teaspoons honey
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon dried basil
  • 1 garlic clove, grated
  • 1/4 cup olive oil
  • Salt and Pepper, to taste

In a large bowl, toss together the first 8 ingredients. In a small bowl, add the vinegar, lime juice, honey, mustard, garlic, basil, salt and pepper. Stir in the oil. Pour the dressing mixture over the couscous salad. Mix together.

  • Black Bean, Edamame and Corn Salad

  • Pork Chops with Tomato Corn Salsa

  • Greek Barley Salad

  • Warm Lentil and Rice Salad

  • Spinach and Strawberry Salad

  • Buffalo Chicken Salad

  • The top cancer-preventing foods, according to Huntsman Cancer Institute

  • Fish Tacos with Yogurt Lime Sauce

  • Crab Cake Sliders

  • Caesar Deviled Eggs with Bacon

  • Chicken with Rainbow Vegetables

  • Chicken Tacos

  • Ham, Broccoli, Cheese and Rice Skillet