Slice the tomatoes in half. Add the vegetables to the couscous, add the basil and parsley, and toss with the remaining vinaigrette. Season with salt and pepper. Serve at room temperature.

then store all of these components separately in the refrigerator until you assemble the salad. Once you're ready to eat, you ...

The couscous recipe can be prepared by itself – I love this couscous so much that I also enjoy it with roasted ... and tomato ...

Mix the couscous with the charred vegetables and top with the feta, a pinch of oregano and 1 tablespoon of olive oil. Serve immediately. Greek-style salad cheese is much cheaper than feta ...

Like many health-conscious cooks, we’re always looking for ways to add tasty vegetables to our meals. Today’s Southwest Couscous Bowl salad combines delicious flavors and attractive colors in an easy ...

An easy veggie salad to ... put the couscous in a large bowl. Pour in the stock, stir and cover with cling film. Soak for 12–15 minutes. Griddle or barbecue the vegetables in batches for 8 ...

8. With a fork, break the couscous, and fluff it. 9. Add roasted vegetables to the couscous, and chopped mint and coriander. Mix well. 10. Heat up the couscous in a pan with extra olive oil ...

Roasted broccoli ... Season to taste with additional salt and pepper. Serve parsley salad with chicken, broccoli, couscous, tahini sauce, and lemon wedges.

Today’s Southwest Couscous Bowl salad combines delicious flavors and attractive colors in an easy dish. This nutritious salad provides five hearty servings of vegetables per serving along with ...