Couscous Salad with Lemon Vinaigrette Recipe

Couscous Salad with Lemon Vinaigrette Recipe photo by Taste of Home

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I was inspired by another salad to create this one. I switched out some ingredients to suit my family's tastes and they love it!—Maria Breiner, Schwenksville, Pennsylvania

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Couscous Salad with Lemon Vinaigrette Recipe

Prep/Total Time: 30 min.

Yield: 9 Servings

25 5 30

Ingredients

2 cups reduced-sodium chicken broth
1 tablespoon plus 1/2 cup olive oil, divided
1 package (10 ounces) couscous
2 cups fresh baby arugula or spinach
3/4 cup crumbled feta cheese
1/2 cup dried cherries
1/4 cup pine nuts, toasted
12 fresh basil leaves, thinly sliced
1/4 cup lemon juice
1-1/2 teaspoons salt
1 teaspoon pepper

Directions

In a small saucepan, bring broth and 1 tablespoon oil to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until water is absorbed. Fluff with a fork. Transfer to a large bowl; cool.
Just before serving, add the arugula, feta cheese, cherries, pine nuts and basil. In a small bowl, whisk the lemon juice, salt, pepper and remaining oil. Pour over salad; toss to coat. Yield: 9 servings.

Nutritional Facts 3/4 cup equals 304 calories, 17 g fat (3 g saturated fat), 5 mg cholesterol, 619 mg sodium, 31 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Couscous Salad with Lemon Vinaigrette in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p168

Pine Nuts

Also know as pignolia or pinon, the pine nut is the small seed from one of several pine tree varieties. They are small elongated ivory-colored nuts measuring about 3/8 inch long and having a soft texture and a buttery flavor. Frequently used in Italian dishes and sauces such as pesto, pine nuts are often toasted to enhance their flavor.