Cvs Recipe
Make Cvs Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Ingredients
Vegetables
Herbs and Seasoning
Method
Preparation of Couscous
- 1
Prepare the Couscous
In a medium saucepan, bring the vegetable broth to a boil. Once boiling, add the couscous, stir, and cover the saucepan. Remove from heat and let it sit for 5 minutes until the couscous has absorbed the broth.
Chopping Vegetables
- 2
Chop the Vegetables
While the couscous is resting, chop the cherry tomatoes in half, dice the cucumber, chop the red bell pepper into small pieces, and finely chop the red onion.
Mixing Ingredients
- 3
Combine Ingredients
Fluff the couscous with a fork and transfer it to a large mixing bowl. Add the chopped vegetables, fresh parsley, olive oil, lemon juice, salt, and black pepper.
Serving
- 4
Serve the Dish
Toss all ingredients together until well combined. Taste and adjust seasoning if necessary. Serve immediately or chill in the refrigerator for 30 minutes before serving for a refreshing cold salad.
