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Couscous Salad with Lemon Vinaigrette

Couscous Salad with Lemon Vinaigrette
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
9 ServingsPrep/Total Time: 30 min.

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.
© Taste of Home 2013

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Couscous Salad with Lemon Vinaigrette (continued)

Nutrition 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.
© Taste of Home 2013