Couscous Summer Salad

Contributed By: jejune
I made this one up when I was in a hurry and had only certain ingredients on hand.

A delicious and easy choice for a light summer meal.

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Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: Mediterranean & Mid-Eastern
Special Features: Quick to Prepare (under 30 minutes)
Kids can help make it
Make Ahead
Vegetarian
Meal Type: Salads & Dressings

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Ingredients

2 cups Dry couscous
2 cups Water
4 tbsp. Butter
1 tsp. Salt
1 tsp. Olive oil
1 tbsp. Chopped parsley
1/2 can Garbanzo beans, drained
1 can Chopped olives
2 Medium tomatoes, chopped
1/2 Cucumber, chopped
1 clove Garlic, pressed
2 Green onions, chopped
2 tsp. Lemon juice
Salt and pepper to taste

Preparation

In a small saucepan, bring the water, butter, and salt to a boil. Remove from heat and add the dry couscous. Cover and let stand five minutes. Uncover and fluff with fork. Put the cooked couscous into a large bowl and add the remaining ingredients. Toss with the fork and serve. Can be served hot or cold, and letovers can be chilled in the fridge.

Cook's Notes

The vegetables used can be varied quite easily. This is simply a combination that my family has liked. We've used artichoke hearts, cilantro, green beans, broccoli, and other ingredients at various times and liked them equally well. It's a good meal to play with, and a versatile one that can be a main course, a salad, or an appetizer.