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Couscous Pasta Salad

 

Couscous Pasta Salad

Pearl Couscous cooks quickly, looks beautiful, and is simply fun to eat.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Salad
Cuisine: Greece
Keyword: Couscous, greek yogurt
Servings: 6

Ingredients

  • 2 cup uncooked pearl couscous (Israeli couscous)
  • 1 tbsp Hidden Valley Ranch Greek Yogurt Dip (half of one packet)
  • 1 1/2 cup plain Greek yogurt
  • 1 Juice of one lemon
  • 2 tbsp extra virgin olive oil
  • 2 cups peeled and diced cucumber
  • 2 cup halved cherry tomatoes
  • 1 medium red onion, peeled and diced
  • 2/3 pitted and halved Kalamata olives

Instructions

  • Bring 2 1/2 cups water to a boil in a medium saucepan.
  • Add the couscous and stir. Cover the pot, turn the heat down to low and simmer for 8 minutes until tender.
  • Drain and rinse with cold water. Transfer to a large serving bowl to cool.
  • Meanwhile, make the dip sauce by whisking together the Hidden Valley Ranch Greek Yogurt Dip seasoning with the Greek yogurt, lemon juice, and olive oil in a small bowl.
  • Toss the cooled couscous together with the cucumbers, tomatoes, onion, and olives.
  • Pour the dressing over the top of the couscous and vegetables. Toss well to coat. Serve chilled or at room temperature.

Photo credit and inspiration: thewanderlustkitchen

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Best Dish Recipes from the Balkans | Couscous Pasta Salad - Best Dish Recipes from the Balkans
Tweet about this on TwitterPin on PinterestShare on LinkedInShare on Google+Email this to someoneShare on FacebookShare on VkontakteShare on Odnoklassniki
Read on Mobile

Couscous Pasta Salad

 

Couscous Pasta Salad

Pearl Couscous cooks quickly, looks beautiful, and is simply fun to eat.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Salad
Cuisine: Greece
Keyword: Couscous, greek yogurt
Servings: 6

Ingredients

  • 2 cup uncooked pearl couscous (Israeli couscous)
  • 1 tbsp Hidden Valley Ranch Greek Yogurt Dip (half of one packet)
  • 1 1/2 cup plain Greek yogurt
  • 1 Juice of one lemon
  • 2 tbsp extra virgin olive oil
  • 2 cups peeled and diced cucumber
  • 2 cup halved cherry tomatoes
  • 1 medium red onion, peeled and diced
  • 2/3 pitted and halved Kalamata olives

Instructions

  • Bring 2 1/2 cups water to a boil in a medium saucepan.
  • Add the couscous and stir. Cover the pot, turn the heat down to low and simmer for 8 minutes until tender.
  • Drain and rinse with cold water. Transfer to a large serving bowl to cool.
  • Meanwhile, make the dip sauce by whisking together the Hidden Valley Ranch Greek Yogurt Dip seasoning with the Greek yogurt, lemon juice, and olive oil in a small bowl.
  • Toss the cooled couscous together with the cucumbers, tomatoes, onion, and olives.
  • Pour the dressing over the top of the couscous and vegetables. Toss well to coat. Serve chilled or at room temperature.

Photo credit and inspiration: thewanderlustkitchen

Written by

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Orange Cake with Honeyed Yoghurt
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