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Whole Grain Couscous & Potato Salad

A hearty salad made with whole grain couscous, diced potatoes and cherry tomatoes in a mustard vinaigrette. Perfect for schools looking to add great tasting, healthy alternatives to the menu. Easy to customize.

Prep- 10 min. Cook- 20 min. Yield: 20, half-cup servings
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Whole Grain Couscous & Potato Salad

Ingredients

2  cup Golden GrillĀ® Diced Potatoes
1  lb Whole grain couscous or bulgur wheat
1  gal Water
2  tsp Mustard
2  Tbsp Red wine vinegar
3/4  tsp Salt
1/4  tsp Ground black pepper
1/2  cup Canola oil
2  pt Cherry tomatoes, rinsed, sliced (can substitute 2, 14.5 oz cans diced tomatoes)
1  bunch Scallions, thinly sliced

Instructions

  1. Cook couscous according to package directions, drain, transfer to sheet pan, let cool.
  2. Boil water over high heat in a large stock pot; stir in Golden GrillĀ® Diced Potatoes.
  3. Cook, stirring occasionally, until potatoes are tender, about 12 min.; drain, transfer to sheet pan, let cool.
  4. Blend mustard, vinegar, salt and black pepper in a blender on medium speed. Slowly add oil in a steady stream to create an emulsified vinaigrette. Set aside.
  5. Toss the couscous, potatoes, tomatoes, scallions and vinaigrette in large bowl until evenly coated. Portion and serve.
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