Colorful Couscous Salad

Colorful Couscous Salad | Food & Nutrition Magazine | Volume 10, Issue 5
Photography by David Raine | Food styling by Breana Moeller | Prop styling by Brooke Doyle

Couscous becomes a salad when mixed with colorful vegetables and tossed in a lemon thyme vinaigrette.

SERVING SIZE: 1¼ cup (185 grams)
PREP TIME: 15 minutes


  • 2 cups cooked couscous
  • ½ cup frozen corn, thawed
  • 1 cup cherry tomatoes, halved
  • 1 cup zucchini, diced (about 1 small zucchini)
  • 1 cup orange bell pepper, diced (about 1 small bell pepper)
  • ¼ cup (50 milliliters) extra-virgin olive oil
  • 2 tablespoons (25 milliliters) fresh squeezed lemon juice (about 1 small lemon)
  • 1 tablespoon fresh thyme leaves
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper


  1. In a large bowl, add cooked couscous, corn, tomatoes, zucchini and bell pepper and stir until combined. Set aside.
  2. In a small bowl or glass jar with lid, add olive oil, lemon juice, thyme leaves, salt and black pepper. Stir or shake until dressing ingredients are combined.
  3. Pour dressing over couscous mixture and stir until evenly coated. Chill before serving.

NUTRITION PER SERVING: 214 calories, 13g total fat, 2g saturated fat, 0mg cholesterol, 106mg sodium, 22g carbohydrate, 3g fiber, 3g sugar, 4g protein, 296mg potassium, 54mg phosphorus

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Mackenzie Burgess
Mackenzie Burgess, RDN is a registered dietitian, recipe developer and blogger based in Fort Collins, CO. Her blog focuses on simple recipes with customizable ingredients of your choice. Her recipes can be modified to fit different dietary preferences and ingredients already on hand. Find more of her recipes on her blog at