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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
  • 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

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.
Nutrition Facts
3/4 cup: 304 calories, 17g fat (3g saturated fat), 5mg cholesterol, 619mg sodium, 31g carbohydrate (6g sugars, 2g fiber), 8g protein.

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Reviews

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Average Rating:
  • OmaDebbie1
    Jul 29, 2016

    This is my "go to" recipe. I do substitute mint for basil and it seems to go well with the strong lemon favor. Everyone loves it!

  • wjc50
    Jun 19, 2012

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