Couscous Salad with Lemon Vinaigrette Recipe

5 2 2
Couscous Salad with Lemon Vinaigrette Recipe
Couscous Salad with Lemon Vinaigrette Recipe photo by Taste of Home
Publisher Photo

Couscous Salad with Lemon Vinaigrette Recipe

Read Reviews
5 2 2
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
Recommended: Fresh Basil Recipes
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
9 servings
TOTAL TIME:
Prep/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.
Originally published as Couscous Salad with Lemon Vinaigrette in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p168

Nutritional Facts

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

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCouscous Salad with Lemon Vinaigrette

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
OmaDebbie1 User ID: 8684182 251995
Reviewed 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!"

MY REVIEW
wjc50 User ID: 3218586 107621
Reviewed Jun. 19, 2012

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

Loading Image