Lemony Couscous Veggie Salad

A hot summer night deserves a cool supper salad. This couscous salad is one of my favorites.  Make it the morning and let it chill all day long. I serve the couscous salad cold, even when I add hot meatballs for the sake of my husband, and call it dinner.  Cold salad and hot meatballs?  Yes, it’s crazy, but somehow it works.  

Method and Ingredients:

1 cup pearl couscous, cooked according to package directions.

Allow to cool down.

Combine the ‘cooked and cooled couscous’ with these veggies:

3 or 4 sliced and quartered, baby zucchini

approximately 1 cup of grape tomatoes, quartered

1/2 cup, grated carrots

1 chopped, yellow sweet pepper

1 bag of watercress. Separate leaves from stems. Toss stems. Wash and slice the leaves.

Watercress is slightly spicy and super nutritious.

(Replace watercress with spinach, swiss chard or kale.)

3 - 4 chopped, green onions

Deconstructed Dressing:

Each ingredient is completely combined with the couscous/veggie mixture, one ingredient at a time. Begin with the mustard, mix completely, and move down the list.

1 tablespoon of dijon mustard


A few grinds of the salt and pepper


juice of one lemon


a few swirls of olive oil


Chill and serve.

To make this a dinner option for my husband, I’ll make some kind of a meatball and add to the couscous salad.  He loves it, by the way.

Here’s one meatball option:

1 pound of ground chicken

1 egg

1/4 cup of chopped parsley

salt and pepper

1/4 cup of bread crumbs

3 T parmesan cheese

Mix everything together completely, form small meatballs and bake on a lightly greased baking sheet for 30 minutes at 350 degrees.

Add to chilled couscous veggie salad and serve.

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