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
- Cook the couscous as directed. Let it cool for about 5 minutes.
- 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.
- 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.