Middle Eastern Couscous Salad with Summer Herbs

Grab your cutting board and try one of Renee Randall’s veggie-centric summer recipes:

Summer vegetables add a lot of zing to couscous, making for a great main dish or salad.

Middle Eastern Couscous Salad with Summer Herbs & Veggies

Serves 6
Prep time: 15 minutes
Cook time: 15 minutes

  • 2 cups uncooked couscous (available at Whole Foods in the bulk section)
  • 1 medium zucchini, diced
  • ½ cup chopped fresh parsley
  • 8 asparagus spears, diced
  • ½ cup chopped fresh basil
  • 1 red bell pepper, diced
  • 1 tablespoon chopped fresh rosemary
  • ½ cup dried cranberries
  • 2 cloves of garlic, diced
  • ½ red onion, diced
  • ½ cup olive oil
  • ½ cup balsamic vinegar

In a pot of boiling, salted water, cook the couscous about 7 to 10 minutes until al dente. Drain and cool. Toss in veggies, oil & vinegar. Add salt and pepper to taste. Serve at room temperature or chilled.

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