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Shannon’s Opa! Couscous Salad

1 box of couscous, prepared as directed
1 jar of fire-roasted red bell peppers, drained and chopped
1 cucumber, peeled and chopped
1 red onion, chopped
3 plum tomatoes, diced
4 ounces of crumbled feta cheese
1 can of garbanzo beans, rinsed and drained
1 small jar marinated artichoke hearts, drained
1 4-ounce can of sliced black olives, drained
¼ to ¾ cup of Newman’s Own organix light salad dressing, either the Italian vinaigrette or balsamic vinaigrette
Salt, pepper and oregano to taste

Directions:

  1. Cook the couscous as directed. Let it cool for about 5 minutes.
  2. Add in all the other ingredients. Stir well, and chill it in the refrigerator for an hour or two to let the flavors marinate together.
  3. You can add cooked diced chicken to this for additional protein. Serve it right away as a light dinner or nosh on it throughout the week for lunch.