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Prepared with Oikos® Greek

Prepared with Oikos® Greek

Toasted Israeli Cous Cous Salad

Toasted Israeli Cous Cous Salad


  • 2 cups Israeli cous cous
  • 1 cup Dannon® Plain Yogurt
  • 3 Tbsp. red wine vinegar
  • 1 Tbsp. Dijon mustard
  • 3 Tbsp. olive oil
  • 2 cups diced yellow and red peppers
  • 1 cup chopped scallions
  • 1 cup diced calamata olives
  • 1/4 cup minced parsley
  • Dash salt
  • Dash pepper


  1. Add cous cous to a large pot of boiling salted water and cook until tender (12-15 minutes). Drain and rinse lightly.
  2. In a large bowl combine yogurt, vinegar and mustard. Whisk in oil. Add cous cous and remainder of ingredients. Toss to coat. Refrigerate until ready to serve.


8 servings (1/2 cup per serving)