Israeli Couscous Salad
Prep: 10 minutes
Israeli couscous can be found in most supermarkets in the ethnic foods department. It looks like large couscous. If you are unable to find it, another small pasta may be substituted. Follow directions for cooking time on the individual packages.
- 4 cups cooked Israeli couscous
- 1 cup frozen corn kernels, thawed
- 1/2 cup green onions, chopped
- 1/2 cup red bell pepper, chopped
- 1/2 cup yellow bell pepper, chopped
- 1/2 cup parsley, minced
- 1/4 cup black olives, chopped
- 3/4 cup fat-free dressing (see hint)
- 1 tsp soy sauce (optional)
- 1/4 - 1/2 tsp fresh dill, chopped
- dash Tabasco Sauce
- freshly ground pepper
Place the cooked couscous in a large bowl. Add all the vegetables and mix well. Combine the dressing, soy sauce, dill weed and Tabasco. Pour over the salad mixture and toss to mix. Season with pepper to taste. Chill before serving.
Hint: This is delicious with many different kinds of dressing. Try any of the following oil-free versions of Italian, Honey-Mustard, Raspberry Vinaigrette, Sesame or your favorite dressing. This keeps well in the refrigerator and it easy to pack for a lunch on the go. It is one of my favorite salads and I usually make a double batch.