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Jun 2010  |  By Meghan Streit  |  Comments

Middle Eastern Couscous Salad with Summer Herbs

Grab your cutting board and try one of Renee Randall’s veggie-centric summer recipes:

Summer vegetables add a lot of zing to couscous, making for a great main dish or salad.

Middle Eastern Couscous Salad with Summer Herbs & Veggies

Serves 6
Prep time: 15 minutes
Cook time: 15 minutes

• 2 cups uncooked couscous (available at Whole Foods in the bulk section)
• 1 medium zucchini, diced
• ½ cup chopped fresh parsley
• 8 asparagus spears, diced
• ½ cup chopped fresh basil
• 1 red bell pepper, diced
• 1 tablespoon chopped fresh rosemary
• ½ cup dried cranberries
• 2 cloves of garlic, diced
• ½ red onion, diced
• ½ cup olive oil
• ½ cup balsamic vinegar

In a pot of boiling, salted water, cook the couscous about 7 to 10 minutes until al dente. Drain and cool. Toss in veggies, oil & vinegar. Add salt and pepper to taste. Serve at room temperature or chilled.