Couscous Cobb Salad
Prep time: 
Total time: 
Serves: 6-8 servings
  • 3 cups dried tomatoes
  • 3 cups any color bell pepper
  • 3 cups brussels sprouts
  • 3 cups cherry tomatoes
  • 3 cups long green onions
  • 3 cups salami
  • 3 cups of fresh parsley
  • 1 small package of blue cheese crumbles
  • 3 cups of olive oil
  • 3 cups of rice vinegar
  1. Cook couscous: For each cup of dry couscous, use 1½ cups of water. Bring to a boil in a saucepan. Add ½ tsp. salt to the water and a little olive oil or butter if desired for moisture. Pour 1 cup couscous into boiling water, stir once with a spoon, cover with a lid, and remove from heat. Once couscous has cooled down (about twenty minutes later), fork through to separate.
  2. Wash bell peppers, brussels sprouts, cherry tomatoes, and parsley.
  3. Chop dried tomatoes, bell peppers, brussels sprouts, cherry tomatoes, long green onions, salami, and parsley. A food processor works great for this step!
  4. In a large bowl, mix couscous and all other ingredients together (except blue cheese and dressing).
  5. In a large glass bottle or medium bowl, shake or whisk together olive oil and vinegar. I like to add salt, pepper, and cayenne pepper to the mixture, but feel free to spice your dressing as desired.
  6. In order to preserve salad longer, add blue cheese crumbles and dressing for each serving and not to the entire salad.
  7. Top your salad with some delicious slices of avocado.
Recipe by Model Behaviors at