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I love Cous-Cous and this salad is a nice change from cous- cous as a side dish. Its great cold or room temp. I used to make it with a white wine vinaigrette, but it doesn't need it. So now I just offer some raspberry vinaigrette on the side for those who want it but most people eat it plain. I will include the vinaigrette recipe use it if you like. This is great for party, BBQ's, potlucks family get togethers its always a hit. Even with those who say they don't like cous-cous wind up loving it.
1/4cup good white wine vinegar
6tbsp olive oil
1 tbsp kosher salt
1 tsp black pepper
fresh chopped parsley
Whisk together, double if needed

Prep time:
Cook time:
Servings: 16


Cost per serving $0.27 view details
  • 2 boxes Near East Parmesan Cous-Cous
  • 1 15oz can chickpeas drained
  • 1 9oz bag of craisins
  • 1 cup sunflower seeds
  • 1 english cucumber chopped (i prefer english-no seeds)
  • 1 bunch of scallions finely sliced whites and most of green
  • 1/2 yellow bell pepper finely diced
  • 1/2 orange bell pepper finely diced


  1. Cook Cous-Cous according to package directions
  2. Meanwhile chop all your veggies and drain chickpeas
  3. When the Cous-Cous is done put in a lg bowl and fluff it up to get it separated.
  4. Add craisin and sunflower seeds while the cous cous is still warm
  5. Then add all the other ingredients mix well to combine
  6. Add small amount of salt and pepper to taste.
  7. Cover and chill it.
  8. This salad is better the next day when the flavors meld.
  9. Serve cold or at room temp, with or with out vinaigrette.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 63g
Recipe makes 16 servings
Calories 113  
Calories from Fat 25 22%
Total Fat 3.0g 4%
Saturated Fat 0.26g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 86mg 4%
Potassium 114mg 3%
Total Carbs 21.08g 6%
Dietary Fiber 2.8g 9%
Sugars 10.76g 7%
Protein 2.55g 4%


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