Couscous and Pepper Salad

By Marian Burros

Updated Feb. 1, 2023

Total Time
10 minutes
Rating
3(10)
Comments
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Featured in: LIFE STYLE: Sunday Menu; Any Catch to Couscous? Just Set the Table Fast

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Ingredients

Yield:2 servings
  • 8ounces whole red and yellow peppers
  • ½teaspoon Dijon-style mustard
  • 2tablespoons balsamic vinegar
  • 1teaspoon sugar
  • ¾cup couscous
  • 2scallions
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

302 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 63 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 10 grams protein; 28 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Quarter peppers. Slice on thin slicing blade of food processor; if you have no processor, cut in julienne strips.

  2. Step 2

    Following package directions, bring water to boil in covered pot for couscous (each manufacturer recommends a different amount of water).

  3. Step 3

    In serving bowl, combine mustard, vinegar and sugar, mixing well to dissolve sugar.

  4. Step 4

    Add couscous to boiling water. Cover and turn off heat. Allow to sit 3 to 5 minutes, until all water has been absorbed and couscous is tender.

  5. Step 5

    Meanwhile, chop scallions.

  6. Step 6

    Stir peppers and scallions into dressing, and when couscous is ready stir into salad.

Ratings

3 out of 5
10 user ratings
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Comments

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Fran

This was better than the sum of its parts. Used whole wheat couscous, and only a red bell pepper. No mention of salt in the recipe, but I added 1/4 tsp to the dressing and another to the couscous water. Didn’t have scallions, but had lots of chives, so used those. Not sure why no one else reviewed it, but it was worthwhile.

AnnevB

This is not gluten-free!!!! Couscous is not gluten-free!

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