Couscous Vegetable Salad
Couscous Vegetable Salad is an easy vegetarian recipe loaded with baby corn, black olives and coriander in a simple soy sauce-lemon juice dressing.
This couscous salad is easy to make, hearty and full of flavor, that will be ready in less than 30 minutes and can be served as simple veggie dish for a midweek meal!
This salad is a great side dish for any kind of chicken or fish. Here are some recipes that I like to serve with this couscous salad: Baked Cod and Mustard Crusted Chicken.
Yield: Serves 5
- 1 cup whole wheat couscous
- 1 can (398 ml) baby corn, drained and sliced
- 1 cup sliced black olives
- 1 cup chopped fresh coriander
- 2 tablespoons olive oil
- 3-4 tablespoons soy sauce
- 2-3 tablespoons lemon juice
- black pepper to taste
- 1 1/4 cups water
In a medium pot, bring water to a boil. Remove from heat.
Add couscous and give it a quick stir. Cover the pot and let it sit for 10-15 minutes. Then fluff with a fork.
In a large bowl, combine the couscous, baby corn, olives and coriander.
In a small bowl, whisk together the olive oil, soy sauce, lemon juice and pepper.
Pour the dressing over the couscous and toss to evenly coat. Taste and adjust seasonings. Serve!
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