Couscous Salad with Lemon Vinaigrette Recipe
Couscous Salad with Lemon Vinaigrette Recipe photo by Taste of Home

Couscous Salad with Lemon Vinaigrette Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:9 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 9 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Couscous Salad with Lemon Vinaigrette in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p168

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.

Reviews for Couscous Salad with Lemon Vinaigrette

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Reviewed Jun. 19, 2012

"Great tasting, super easy. Easy to adapt also; for example add cooked chicken or use mint instead of basil."

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