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Couscous Salad

Prep Time:

5 minutes

Cook Time:

10 minutes


6 servings



About the Recipe


  • 2 cups Couscous

  • 1 Yellow Bell Pepper (medium, seeds removed, diced)

  • 1 Carrot (small, diced)

  • 1/4 cup Red Onion (diced)

  • 1/2 cup Cilantro (stems removed, chopped)

  • 2 tbsps Lemon Juice (to taste)

  • 1/2 tsp Sea Salt (to taste)


Step 1

Cook the couscous according to the package directons and let cool.

Step 2 

In a large mixing bowl, combine the couscous with the remaining ingredients. Enjoy!

Leftovers refrigerate in an airtight container for up to four to five days.

One serving equals approximately 1 1/2 cups.

For more flavor, add cinnamon, cumin, olive oil, feta cheese, olives, or capers.

No couscous? Use quinoa or barley instead.

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