Six Vegetable Couscous Salad
Couscous and Marzetti® Roasted Garlic Italian Vinaigrette bring the flair of Morocco to a salad of spinach, zucchini and sugar snap peas.
Ready In: 50 Minutes
Prep Time: 35 Minutes Cook Time: 15 Minutes
Cook the couscous according to the package directions. This should yield about 4 cups of cooked couscous. Cool slightly.
In a large mixing bowl, combine couscous with vegetables, tomatoes, and currants. Add Marzetti® Roasted Garlic Italian Vinaigrette and gently toss together. Season the salad with salt and pepper to taste. Arrange mixed salad greens on individual plates or a platter and spoon the couscous mixture over the greens. Serve.