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Zesty Couscous Salad

Zesty Couscous Salad
  • Duration
  • Cook Time
  • Prep Time
  • ServingsServings


  • 2/3 cups chicken broth (14 ounce can)
  • 1 cup couscous, uncooked
  • 3/4 cup canned garbanzo beans, drained
  • 1/2 cup cucumber - chopped, seeded, unpeeled
  • 1/4 cup sweet red bell pepper, diced
  • 2 tablespoons green onions, chopped
  • 3 tablespoons Balsamic vinegar
  • 1 tablespoon olive oil, 1 tablespoon Dijon mustard
  • 1/2 teaspoon lemon peel, 1/4 teaspoon black pepper
  • 1/2 Teaspoon lemon pepper



1 In a medium saucepan, bring broth to a boil; stir in couscous. Remove from heat, cover, and let stand for 5 minutes.
2 Fluff with a fork; let cool for 10 minutes. In a large bowl, lightly toss couscous with garbanzo beans, cucumber, red pepper and onions.
3 Mix balsamic vinegar, olive oil, mustard, lemon rind and black pepper. Add to couscous mixture and toss. Garnish with lemon pepper.

Source: Wheat Foods Council