Couscous Salad. Tip the couscous into a large bowl and pour over the stock. It's also a no cook meal. Speaking of sun dried tomato - this is your secret weapon for this Couscous Salad.

Couscous salad is so quick to throw together and makes a great addition to a barbecue or partnered with a classic tagine. Try our couscous salad recipes for loads of ideas to jazz up your grains with. This vegan couscous salad recipe is both healthy and low-fat. You can cook Couscous Salad using 10 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Couscous Salad

You need 2 cup of cooked couscous.
It's 1/4 cup of finely diced red onion.
Prepare 1/3 cup of diced celery.
Prepare 1 1/2 cup of sliced cherry tomatoes.
You need 1 of 15 oz can chick peas drained and rinsed.
It's 1/2 cup of packed chopped fresh cilantro (celery leaves or parsley can be substituted).
Prepare 3 tbsp of lemon juice.
You need 3 tbsp of olive oil.
You need 2 tsp of tobacco sauce or to taste.
You need 1 pinch of salt/pepper to taste.

Discover delicious couscous salad recipes from the expert chefs at Food Network. Couscous salad is the perfect party food. Choose from among our most popular renditions for your next picnic or potluck. This couscous salad is just that.

Couscous Salad instructions

In a small bowl mix hot sauce, salt, pepper, lemon juice, and olive oil set aside..
In a large bowl combine all other ingredients.
Stir in sauce, let stand 1 1/2 hrs for flavours to meld.

Israeli couscous, also called pearl couscous, is the star of this salad. Since it's larger than regular couscous, each scoop of salad is chewy and textured. This delicious couscous salad recipe is infused with white balsamic soaked raisins, crisp arugula, and sauteed garlic mushrooms. Guest post from Skinnytaste dietitian Heather K. Jones, is a healthy dish that the whole family will love!