The Fall Couscous Salad

This is an incredibly easy salad recipe to make on a whim when you're hungry and need to eat nooowww. Bacon, fall veggies, couscous, and the fresh additions of parsley and lemon make this a healthy-ish, hearty salad that can be done in less than 20. We call that #winning.

Here's what you need:


  • 2 strips of bacon
  • 1/4 cup of crimini mushrooms, chopped 
  • A handful of brussels sprouts, quartered 
  • 1 cup Israeli couscous, cooked 
  • 2 tbsp fresh parsley, chopped 
  • Zest of 1 lemon 
  • Juice of 1/4 lemon


  1. Cook 2 strips of bacon in a medium-sized skillet.
  2. Remove bacon and add a handful of crimini mushrooms & brussels sprouts into the same pan, cook until soft.
  3. In a bowl, add Israeli couscous, top with veggies and crumbled bacon, parsley, lemon zest and lemon juice.
  4. ENJOY!

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