Colorful Couscous Salad

Karen Kelly


Subscribe to KIWI Now

Get monthly news and articles, seasonal recipes, and crafts.

Privacy Policy

Latest Recipes

+ See More


Makes 4 servings


1 cup Moroccan style couscous

1 cup vegetable broth

1/2 cup halved grape tomatoes

½ cup sliced cucumbers

1 cup rinsed garbanzo beans

¼ cup crumbled feta cheese

Chopped parsley (optional)


4 Tbsp olive oil

2 tsp balsamic vinegar (or rice vinegar)

Salt and pepper to taste

Boring lunch fare, be gone! This school year, send your kid off to the cafeteria with a lunch box filled with vibrant flavors, fresh ingredients, and better-for-you options.

This simple yet filling salad from Karen Kelly of Seasonal Cravings is perfect to pack for the whole family.


1. In a medium pot, bring 1 cup of broth to a boil.

2. Add 1 cup of couscous, stir and immediately remove from heat.

3. Cover with a lid and let sit for five minutes.

4. Remove lid and carefully fluff with a fork. Let cool.

5. In a small bowl whisk all dressing ingredients together.

6. Add vegetables and feta cheese to couscous.

7. Add more salt and pepper to taste.

8. Pack in a reusable glass or stainless steel container. Dress the salad just before eating.

Per Serving:

Calories: 499

Carbohydrates: 67 g

Protein: 17 g

Fiber: 11 g

Active Time: 15 minutes

Total Time: 25 minutes