Recipe: Mediterranean Couscous Salad

DSC_0606

Mediterranean Couscous Salad

Ingredients

  • 1 cup chicken broth
  • 3/4 cup uncooked couscous
  • 1 cup cubed tomatoes (about 3 medium - I used Roma tomatoes since they don't have so many seeds)
  • 1 whole cubed unpeeled cucumber
  • 1/2 cup halved pitted kalamata olives
  • 1/4 cup chopped green onions (about 4 medium)
  • 1/4 cup chopped fresh or 1 tablespoon dried dill weed
  • 2 tablespoons lemon juice
  • 2 tablespoons olive or vegetable oil
  • 1/8 teaspoon salt
  • 2 tablespoons crumbled feta cheese
  • I ended up doubling this recipe since the recipe above only serves about 6 people.

Instructions

  1. In 2-quart saucepan, heat broth to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes. The broth will absorb into the couscous like magic!
  2. In large bowl, place tomatoes, cucumber, olives, onions and dill weed. Stir in couscous.
  3. In small bowl, beat lemon juice, oil and salt until well blended; pour over vegetable mixture and toss.
  4. Cover; refrigerate 1 hour to blend flavors.
  5. Just before serving, sprinkle with feta cheese.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://momandmore.com/2013/05/mediterranean-couscous-salad.html

DSC_0572

DSC_0607

DSC_0608

Adapted from Betty Crocker

Speak Your Mind

*

Comments

  1. Yani Animuss says:

    This looks very good and refreshing. I would use veggie broth too and no feta. Thank you for sharing :)

  2. Nena Sinclair says:

    Yum! I love couscous salads! This one sounds amazing! I’ve got to make this very soon! Thanks for sharing!

  3. Looks great, thanks!

  4. chrissy c says:

    This looks really yummy! I have never tried Couscous before so I think this would be the perfect recipe to try! Thank you!

  5. Tammy S says:

    Oh this looks incredible. My husband would love it. Thanks for the recipe!

  6. This would be an easy one to veganize … just use veggie broth and perhaps leave off the feta (or use a vegan sub). Yummy! Thanks for sharing!

  7. This sounds great. I’d love to make this to take to work for lunch.