Pearl Couscous Salad
This pearl couscous salad is tossed with crisp vegetables, fresh herbs, and a tangy dressing creating a refreshing summer salad.
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Servings: 4 servings
Ingredients
- 2 cups pearl couscous
- 3 cups water
- 3 celery stalks - chopped small
- 1 yellow bell pepper - chopped small
- 1 red bell pepper - chopped small
- 3 tbsp chopped fresh parsley
- Juice from 1 lemon
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the couscous according to the package directions (8-10 minutes).
- When the couscous is cooked, let it cool to room temperature.
- Dice the bell peppers, celery, and parsley.
- Mix cooled couscous, diced vegetables, olive oil, lemon juice, and salt and pepper.
- Serve at room temperature or chill for up to one hour to serve it cold.
Notes
Serve at room temperature or cool in the refrigerator for 1 hour before serving.