Balsamic Couscous Salad Recipe

Cooking Directions

• STEP 1.In a medium saucepan, bring water to a boil and add couscous. Cook according to package instructions.
• STEP 2.Meanwhile, chop the cherry tomatoes, cucumbers, and bell peppers into bite-sized pieces.
• STEP 3.In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper to make the dressing.
• STEP 4.Once the couscous is cooked, fluff it with a fork and transfer it to a large mixing bowl.
• STEP 5.Add the chopped vegetables and dressing to the couscous. Toss well to combine.
• STEP 6.Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
• STEP 7.Serve chilled and garnish with fresh herbs, such as parsley or basil, if desired.

Cooking Tips

• Make sure to rinse the couscous with cold water after cooking to prevent it from sticking together.
• Feel free to add other vegetables like red onions, olives, or avocado for extra flavor and texture.
• For a protein-packed version, add grilled chicken or chickpeas to the salad.
• You can make the dressing in advance and store it in the refrigerator for up to a week.

Storage and Serving

• Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days.
• Before serving, give the salad a good toss to redistribute the dressing and flavors.
• This salad is delicious on its own as a light lunch or as a side dish with grilled meats or fish.