Couscous Salad Recipe

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Couscous Salad Recipe:

This is a terrfic light and simple pasta salad.

Couscous is one of the easiest and quickest pastas to prepare and turns out perfect every time. If you are afraid of mushy pasta this is the one pasta that won’t let you down.

A great side dish for any fish or meat entrée, this couscous salad recipe can also be turned into a main entree quickly and easily by adding fish, such as smoked salmon, or grilled or barbecued chicken.

As a side or an entrée, it is a salad that is always light, refreshing and flavorful.

2 servings

You will need 5 ingredients:

- Couscous
- Cucumber
- Olive Oil
- Fresh Squeezed Lemon Juice
- Dried Mint

Make Ahead for this Salad:

- If you prefer, use the Quick Tip below
to make the couscous ahead of time

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Ingredients:

**couscous - 1 cup dry
(prepare according to package directions)

cucumber - 1 cup diced

olive oil - 1 tbsp

lemon juice - 1/4 cup fresh squeezed

dried mint - 1/4 tsp

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1. Prepare the couscous according to the package directions.

**Quick Tip: Here is an easy no cook method for the couscous:

In a bowl, combine the couscous with the recommended amount of water, using cold water, cover and refrigerate overnight. The pasta will be ready for the salad in the morning.

2. While couscous is cooking, combine the other ingredients in a bowl and add couscous when it is ready. Toss well to combine.

This salad tastes great served warm just after being prepared but can also be chilled if you prefer.

Try the menu planner and additions below for great meal ideas for this couscous salad recipe. You can even turn this couscous salad recipe into a great dessert quickly and easily.

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Quick Meals - Menu Planner:

** Serve couscous salad wrapped inside of lettuce leaves drizzled with a little peanut sauce. Add warm garlic rolls on the side.

** Serve this pasta salad over slices of avocado and tomato with a small serving of canned salmon drizzled with lemon juice on the side.

** A great combination and quick meal is to serve this couscous salad recipe as a topping for grilled portobello mushrooms. Top mushrooms with a grating of parmesan cheese and add some whole grain crackers or pita chips on the side.

** Serve this quick salad recipe warm along with a plate of steamed vegetables or as a cold pasta salad with a plate of marinated vegetables from the deli.

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Additions:

With the following additions this salad recipe can become the main entree very quickly.

*1 cup of flavored tofu or
*1 cup Feta Cheese and 1/2 cup diced tomatoes or

Spice it up:
*1 cup Pepper Jack Cheese and 1/4 cup Jalapeno Peppers diced (or to taste)

Make it into a dessert:
Prepare couscous as directed. Omit the cucumber, olive oil and mint, add the lemon juice, 1/2 cup raisins, 1/4 tsp cinnamon and orange zest(to taste). As you prepare each serving drizzle on a little honey and sprinkle a few sliced almonds on top.


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