I found this couscous mix at my local supermarket and I decided to add a few veggies to make it more flavorful and nutritious. It’s easily made under 15 minutes!NOTES:* You can substitute the Health Grains Couscous Mix for any other couscous. The couscous- water ratio is 1:1#CA2025

November 1st is a WORLD VEGAN DAY… so I tried to make some food that isn't only for Vegetarians, but also healthy for everyone. This time I cooked "COUSCOUS SALAD". I got this recipe after searching information from many sources on the internet. Throw together a filling and fragrant couscous salad for a vegetarian lunchbox meal, or double it for a buffet.Very flavorful alternative to beans and rice. Vegetables and beans add texture and colour to couscous salad. This couscous salad has a spicy - sweet flavor that comes from the dressing.I'm sorry if there is anything that does not fit/wrong in this recipe ... and I'm ready to accept criticism and suggestions in order to improve my skill in cooking.

Recipe inspired by my Moroccan friends who have always had the most amazing way to prepare couscous... 🌍 I have them and my other Mediterranean friends to thank for discovering it. In the Nordics, couscous was a very rare treat to find (even impossible in some areas) back in the 80s-90s...! 😊This is my simplified version with vegetables, aka Rainbow Couscous :-) I like to serve it as a side dish with lamb, salmon or shrimp.

A quick delicious meal! Even my picky kiddos loved the couscous.

I love salads. Couscous is a small pasta. When I’m eating it, I don’t feel like I’m eating Pasta. Don’t get me wrong, we Love pastas.

Couscous is a traditional spiced dish from Morocco with meat, boiled vegetables and legumes served over the semolina that gave the dish its name. Topped with extra virgin olive oi lfrom Spain before serving, this dish is becoming more and more popular in the Mediterranean Diet. Apart from being full of delicious flavors, it can be modified in many different ways, based on your tastes. But never forget the extra virgin olive oil from Spain! Remember, you can make this plant-based simply by removing the meat in the dish!

Make use of fresh Mediterranean produce in this recipe that will make a simple grain like couscous become packed with flavor thanks to the extra virgin olive oil from Spain in the vinaigrette.

My mom used to make this with cooked barley. I changed it up for couscous, to make nice light summer lunch or as a side dish

Another 'store cupboard' recipe. Use any beans/veg to mix with the couscous to make a delicious filling and tasty salad. Enjoy hot or cold!

this recipe is because Michelle. Miyazato started a tread about couscous and made me hungry

This was so easy and delicious. The ingredients were chosen simply because they were already in my fridge. I can't wait to make it again with different vegetables.

This couscous is a light side to be served anywhere Mediterranean, Morrocan, Israeli, etc. is served. You can use either Israeli or Moroccan couscous