Having leftovers of yummy meals is a huge part of my life, since I cook a lot. Because my family is quite large, these leftovers never stay in the fridge for more than a day. I use these leftovers to make new and amazing meals. This is how Couscous and Roasted Pepper Salad came into existence.

I had some ready made roasted bell peppers and some ready made couscous. I added a few things and a sparkling new salad was born. Colorful, juicy and full of flavor, this salad reminds me of  Mediterranean dishes, since it is made up of all the flavors, which are typical of that area: couscous, roasted peppers, cilantro, feta cheese and olive oil, of course.

If you are gluten-free, use quinoa instead of couscous. This salad is good either hot or cold. I prefer when the couscous is cold and the peppers are still hot.

Couscous and Roasted Pepper Salad Recipe

By Dr. Anastasia Published: February 7, 2017

  • Yield: 4-5 Servings
  • Prep: 10 mins

Having leftovers of yummy meals is a huge part of my life, since I cook a lot. Because my family is quite large, these leftovers never …

Ingredients

Instructions

  1. Arrange the first seven ingredients in four bowls in layers.
  2. Combine oil and lemon juice and pour over the salad.
  3. Add salt and pepper and serve.

About Dr. Anastasia

Dr. Anastasia Halldin holds a Ph.D in holistic nutrition. She is a homeschooling mother of four boys and a girl. Dr. Anastasia starred on a yoga TV show. She also produced and appeared in thirteen yoga DVDs. Dr. Anastasia speaks four languages and loves doing crafts with her children. She adores sharing her easy healthy family recipes with other mothers.

Posted in: Food, Lunch, Recipes, Salads, Vegan
Bookmark the permalink.

Leave a Comment