Couscous Salad Recipe

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Recipe for Couscous Salad  

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Try this Couscous Salad Recipe

Delicious couscous salad with Lindsay® Ripe Pitted Olives and roasted vegetables. Makes a wonderful side dish or a meal all on its own.

Prep Time: 30 Minutes
Total Time: 60+ Minutes
Makes: 8 Servings

Recipe Ingredients:

  • 2 large zucchini, cut into 1/2-inch slices
  • 3 large leeks, white only, cut lengthwise in half
  • 2 red bell peppers, stemmed, seeded, and quartered
  • 10 garlic cloves, peeled
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 cups cooked couscous, chilled
  • 2 cups halved Lindsay® Ripe Pitted Olives
  • 1/2 cup red wine vinaigrette dressing
  • 1/4 cup Lindsay® Capers, drained and rinsed
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary

Recipe Instructions:

Heat oven to 400°F.

Arrange zucchini, leeks, bell pepper, and garlic on roasting pan. Drizzle olive oil over vegetables and sprinkle with salt and pepper; toss well. Bake until vegetables are tender, 35 to 40 minutes.

Meanwhile, in a large bowl, combine couscous, olives, dressing, capers, couscous, thyme, and rosemary; mix well.

Cool vegetables and cut into 1/2-inch dice; chop garlic. Add vegetables to couscous mixture and toss well. Chill at least 30 minutes.