Fresh Couscous Salad

  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings
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3 cups cooked couscous, cooled

1/2 pound green beans, trimmed

1 cup grape tomatoes, halved

1 large shallot, chopped

6 ounces mozzarella cheese, cubed

1/2 cup Hidden Valley® Farmhouse Originals® Italian with Herbs Dressing

3 tablespoons chopped fresh basil

Salt and pepper


  1. In a small sauce pan, blanch the green beans by boiling in liberally salted water for 3 minutes. Drain and cool. In a medium bowl, mix the couscous, beans, tomatoes, shallot, cheese and dressing until combined. Season with salt and pepper. Just before serving, toss in the basil.

Cook’s Note

If fresh basil is not available, substitute fresh parsley and add 2 teaspoons dried basil. If keeping overnight, toss with an additional tablespoon of dressing before serving.

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