cooking · Dinner · Lunch

Couscous Salad

I am feeling too lazy to name this salad, let us call it “Couscous Salad Version 20” 😉 I make couscous based salads quite often – they go together quickly on Friday or Saturday night and we have a quick-lunch for the weekend!

Couscous Salad


  • 1 cup couscous
  • 1 cup lower sodium vegetable broth
  • 15-ounce can garbanzo beans, rinsed and drained
  • 8.75-ounce can corn, drained
  • 1 roasted red bell pepper (half of a 12-ounce jar), rinsed and patted dry, finely chopped

Dressing –

  • ¼ cup extra virgin olive oil
  • ¼ cup lemon juice
  • 1 Tbsp agave syrup
  • 1 Tbsp dijon mustard
  • 1 tsp dry oregano
  • ¼ tsp ground black pepper
  • ¼ tsp kosher salt


Place the couscous in a large glass mixing bowl, bring the broth to a boil. Pour the broth over the couscous, cover with a dinner plate and let sit for 10 minutes. Break up the couscous with a fork, then mix in the garbanzo beans, corn and peppers.

In a small glass mixing bowl whisk the dressing together. Pour over the salad and toss gently to combine. Serve warm or chill for a couple of hours before serving. Store in the refrigerator tightly wrapped.

Serves 4 to 6.


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