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+ servings

Simple Parmesan Couscous Salad

A flavorful and simple Parmesan Couscous Salad filled with garbanzo beans, vegetables, and a squeeze of lemon.
Course Entree
Cuisine Vegetarian
Servings 2 servings
Author Shelly Westerhausen


  • 4 cups cooked couscous (prepared according to manufacturer’s directions)
  • Juice from half a lemon
  • 1/4 cup loosely packed parsley + more for garnish
  • 1 Tablespoon olive oil
  • 1 package Green Giant Sautés Parmesan Garden Medley
  • 1 (15 oz) can of garbanzo beans, drained
  • 1 pint cherry tomatoes
  • 1/4 cup shredded Parmesan cheese
  • Green onions , for garnish
  • Two fried eggs , to serve (optional but a great addition!)


  1. Stir the lemon juice and parsley into the cooked couscous and set aside.
  2. In a large skillet, heat the olive oil over medium.
  3. Add in the vegetables from the Green Giant Parmesan Garden Medley and sauté for five minutes before adding as much of the spice packet as you like.
  4. Next, add in the garbanzo beans and sauté for another two minutes or until all the vegetables are soft.
  5. Remove from heat and toss into the couscous along with the tomatoes and Parmesan cheese.
  6. Let chill in the fridge for at least 30 minutes.
  7. Garnish with parsley and green onions when serving.
  8. Serve with one fried egg per person (optional).