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, speaks four languages, starred on a yoga TV show, produced and appeared in thirteen yoga DVDs, and is a mother of a kindergartner, twin toddlers, and a newborn. Dr. Anastasia loves doing crafts with her children and sharing her easy healthy recipes and knowledge of health and food with mothers to help them raise healthier families.
Posted in: Food, Lunch, Recipes, Salads, Vegan
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