Yummy Couscous Salad Recipe - Allrecipes.com
Yummy Couscous Salad Recipe
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Yummy Couscous Salad

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"This is a quick and easy salad to prepare and it tastes great!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    1 hr 45 mins


  1. In a medium bowl, blend creamy salad dressing, yogurt, cumin, salt and pepper. Cover, and place in the refrigerator 1 hour, or until chilled.
  2. Melt butter in a medium saucepan over medium heat. Stir in couscous, and coat with butter. Stir in water, reduce heat, and a simmer, covered, until all water is absorbed, about 5-10 minutes.
  3. Mix couscous, red onion, red bell pepper, parsley, raisins, almonds and chickpeas into the creamy salad dressing mixture. Cover, and chill in the refrigerator until serving.
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Reviews More Reviews

Most Helpful Positive Review
Sep 27, 2005

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!

Most Helpful Critical Review
Aug 12, 2003

Would not make again. Threw away most of it.


48 Ratings

Jul 14, 2003

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.

Jul 13, 2003

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!

Jul 13, 2003

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.

Jul 14, 2003

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.

Aug 27, 2004

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.

Jul 13, 2003

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!


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  • Calories
  • 247 kcal
  • 12%
  • Carbohydrates
  • 30 g
  • 10%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 12.2 g
  • 19%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 251 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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