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Rainbow Couscous Salad:

Rainbow Couscous Salad: Tricolor couscous with parsley, green onions, tomatoes, cucumbers, and dried cranberries.

This salad is quick and easy.  It is good both warm or cold and lasts several days in the refrigerator.


  • 1 1lb package of tricolor Israeli (pearled) couscous cooked as per package instructions – I like Bob’s Red Mill Brand or TraderJoe’s Harvest Grains which also has orzo and quinoa
  • 1 pint grape tomatoes cut in half
  • 1 cucumber diced large
  • 2 green onions chopped
  • 1 bunch parsley finely chopped
  • 1/2 cup cranberries
  • juice of 1 lemon
  • 1 to 2 tablespoons white balsamic vinegar
  • 1/4 cup olive oil
  • salt pepper to taste

How to:

  • In a large bowl combine couscous,  tomatoes, cucumbers, green onions, parsley and cranberries and mix well
  • Add lemon juice, olive oil, 1 tablespoon of white balsamic vinegar, salt and pepper.
  • Taste the salad and add more vinegar if needed

couscous salad