Summer Cous Cous Salad

July 7, 2016

It’s a starchy side, it’s a salad: it’s both!

  • Prep: 15 mins
  • Yields: 6-8 servings


1 cup Israeli cous cous

1 cucumber, seeded and diced

1 cup grape or cherry tomatoes, halved

2 scallions, sliced thin

¼ cup Purveyors Kitchen Lemon Garlic Seafood Sauce

¼ cup chopped herbs, mint and cilantro

Salt + pepper to taste


1Place couscous in a small pot. Cover with 1 ¼ cup water, a pinch of salt and bring to a boil. Drop to low, cover and cook for 10 minutes or until al dente.

2Drain couscous and place in a clean bowl.

3Add cucumbers, tomatoes, scallions. Stir. Fold in herbs and Purveyors Kitchen Lemon Garlic Seafood Sauce.

4Add herbs, stir. Cover and place in fridge at least an hour for flavors to meld.

5After removing from fridge, try a bite and season bowl to taste. Serve cold or room temperature.

Add as much seafood sauce as you wish: it's your salad!



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