From the Kitchen of Tailgaters

Here's What's Cooking: "No Cook" Couscous Salad (adapted from a recipe found at Whole Foods)

Basic Start of recipe:

1 ½ Cups of Couscous
(plain or try the one w/spinach or sun dried tomatoes)
1 to 1 ½ Cups oil & vinegar type salad dressing


Start being creative (use all, some or add your own):

1 (15 oz.) can of crisp corn including juices
1 Cup grape tomatoes
½ green, red or yellow pepper
1 (15 oz) can garbanzo beans, rinsed and drained
½ Cup chopped herbs (try basil, parsley, cilantro…)
½ Cup chopped red onion
black olives
sundried tomatoes
Salt & Pepper to taste

 To Prepare:

In large bowl or plastic container, combine all ingredients. Toss to coat. Refrigerate at least 2 hours before serving. Fluff before serving.

Tailgater Tip:

As a main dish place fish, chicken or any other meat on a bed of couscous. Great for an easy meal. Adapt to a vegetarian meal. Bring to a tailgate party, a picnic or as your lunch.


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