Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Easy Couscous Salad
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- #84041
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 1/2 cup couscous, uncooked
1 1/2 cup oil-and-vinegar salad dressing
1 can (15 ounce size) corn, undrained
1 can (3.8 ounce size) sliced black olives, drained
1 bunch green onions, white part only, sliced thin
1/2 cup chopped fresh parsley or other herbs
1 cup grape tomatoes
1/2 green or red bell pepper, diced
1/2 cup frozen peas, no need to thaw
1 can (15 ounce size) garbanzo beans, rinsed and drained
salt and pepper, to taste
directions
Combine the uncooked couscous and salad dressing in a large bowl. Mix well.
Stir in the remaining ingredients except salt and pepper. Cover the bowl and refrigerate for 2-4 hours or until the couscous is soft and the salad is chilled.
Stir the salad before serving and add salt and pepper, to taste.
nutrition data
368 calories, 21 grams fat, 40 grams carbohydrates, 7 grams protein per serving.
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reviews & comments
First made this salad about a year ago, and it has become a staple when feeding a group, especially at tailgates and other outside events. LOVE IT!!! And it is so very easy. I have passed the recipe on to everyone that I have serve it to, including very novice cooks. A little twist that works:: use Greek salad dressing instead of oil & vinegar, then add feta cheese. Garbanzo beans are a must here, but I skip the frozen peas. YUM!! Also - really tasty as a hearty dip with Frito Scoops Corn Chips.