Couscous Salad
Healthy Couscous Salad Recipe! A flavorful summer salad with baby corn, fresh parsley, white kidney bean, walnuts, and lemon dressing. Couscous salad is a great side dish to any meal and a great salad to take to potlucks!
What does couscous pair well with? You can serve this Couscous Salad with anything from roasted or baked chicken to grilled or fried seafood. Try this Pan Fried Balsamic Salmon or this Chicken with Tarragon Mustard Sauce alongside this couscous salad for a complete meal.
Yield: Serves 5
- 1 cup couscous
- 1 1/4 cups water
- 1 canned baby corn (398 ml), drained and sliced
- 1 cup finely chopped fresh parsley
- 1 cup cooked white kidney bean, I used canned white kidney bean
- 1/3 cup lemon juice (more or less depends on your taste)
- 1 teaspoon garlic powder
- 1/2 cup walnuts, chopped
- 4 tablespoons extra-virgin olive oil
- salt & black pepper to taste
In a medium cooking pot, bring water to a boil. Remove from heat.
Add couscous and salt, and give it a quick stir. Cover the pot and let it sit for 10-15 minutes. Then fluff with a fork.
When couscous is ready, stir in olive oil and lemon juice. Add the walnuts, baby corns, white kidney beans, parsley, and garlic powder. Season with salt and pepper to taste. Mix well and serve.
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