Recipe by Suzanne
"This is a quick and easy salad to prepare and it tastes great!"
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creamy salad dressing
salt and pepper to taste
red onion, chopped
red bell pepper, chopped
toasted and sliced almonds
canned chickpeas, drained
I gave it a five star rating as long as you make some adjustments - particularly, use 1 cup couscous and 2 cups water - you only need to let the couscous stand for 5-6 minutes - not 30. I also cut back the onion to 1/2 a small one. I also used dates instead of raisins, which I highly recommend doing. I also used the couscous with the pine nuts and used some slivered almonds I had. I added some cucumber as well and used almost one whole can of chick peas. I used buttermilk ranch dressing - the same amount called for in the recipe. I realized at the last minute I didn't have any yogurt, so I just added more ranch and it was still very good, but I'm sure it would be even better with the yogurt. Great recipe though, and you can really do alot of variations with it. It's a keeper!
Would not make again. Threw away most of it.
This was a really yummy recipe. I used FF ranch dressing and FF yogurt. I also used whole wheat couscous from Trader Joe's and cooked it without the butter. Everyone at dinner loved it.
I served this as a warm side dish instead of as a salad. I replaced the red onions with carmalized videlias, and lightly sauteed the red peppers. I also omitted the cumin. It was fantastic. I had it cold the next day for lunch--this will definitely be made again!
We go on frequent picnics here in Sydney Australia with the same group of friends and they each take a salad, usually the same salad each time. I tried this new recipe and everyone commented on how tasty it was. The salad was extremely simple to make. An absolute must for the next BBQ.
This was a really tasty recipe. It definitely needs to be completely chilled so make ahead. I used fat free ranch dressing and it tasted great. It is a complete side salad with both grains and veggies-very filling.
Quite delicious! Variations: I used sundried tomato couscous, 1/2 c. firm tofu, pine nuts instead of almonds, and finely chopped spinach in lieu of parsley.
Seems like a bizarre combination with the medley of ingredients, but it does work well.
Thanks for this recipe! I have made it twice- the first time I only added 1/2 an onion and found it quite strong in the salad if you eat it by itself, but OK with other salads, BBQ meat etc. The second time I left out the onion and it was better (I don't really like onion, though, so that's why I liked it more without). Also I made it with 3/4 cup of Garlic and Pepper savoury yoghurt (Brownes brand, available here in Australia) instead of combining salad dressing and plain yoghurt and it was delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Yummy Couscous Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 247
** Calories from Fat: 110
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