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Cucumber, tomato, onion and couscous salad

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' Forum started by TwylaDee, Apr 19th, 2014 at 14:32 PM.
Apr 19th, 2014, 14:32 PM  
Join Date: Aug 2013
Posts: 432

Cucumber, tomato, onion and couscous salad

I threw this together and it was really good so I plan on making it again.

I diced up a couple cucumbers, a couple tomatoes, and some sweet onion. Green onion or scallions would work too. Then I tossed it with some Italian dressing and let it sit in the fridge for a couple hours so it would make a nice juice and let the flavors combine.

I made a box of couscous and once it cooled I tossed it in with the cucumbers, tomatoes, and onion. You could add other stuff. Broccoli would be good.

Again, I let it set it the fridge for a little while, but you don't have to. It was pretty tasty.

Apr 19th, 2014, 20:05 PM  
Join Date: Jun 2013
Posts: 2,790

Sounds really yummy! I like it with raisins in too and dried herbs!
Apr 19th, 2014, 20:14 PM  
Join Date: Mar 2014
Location: Sacramento
Posts: 27

Thank you for sharing this, TwylaDee. It sounds really tasty.

I have everything on hand and some time to spare, so I think I'll make this for dinner tonight. I don't have couscous, but the quinoa I do have should suffice.
Apr 19th, 2014, 21:07 PM  
Join Date: Jun 2013
Location: UK
Posts: 7,879

That sounds delicious! What a great salad and so healthy too
May 6th, 2014, 10:55 AM  
Join Date: May 2014
Posts: 8

That does sound good. I bought asparagus yesterday and I bet that would be good as well. When you make your couscous do you use soup broth or just water?
Sep 13th, 2018, 10:16 AM  
Join Date: Jan 2018
Posts: 153

I love cous cous!
Jul 4th, 2022, 12:30 PM  
Join Date: Jul 2022
Location: USA, WA
Posts: 11


chili peppers (4 to 6 pieces)
half a medium watermelon
olive oil
dried thyme
sea salt
lemon juice


Step 1.
Drizzle or lightly brush 4-6 chili peppers (jalapenos are best) with olive oil. Grill, 2-3 minutes on each side, until lightly charred. Remove from heat, cool and slice, peeling and removing seeds if desired.
Step 2.
Halve half a 5-6kg watermelon lengthwise in half. Slice each piece into 2-3 cm thick triangles. Sprinkle with dried thyme, sea salt, preferably smoked, and a splash of olive oil and lemon juice. Grill, 2 minutes on each side. Serve with chili and, if desired, with honey
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