Greek Couscous Salad

Name: Greek Couscous Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 12 servings.
Ingredients: 1 can (14-1/2 ounces) reduced-sodium chicken broth; 1-3/4 cups uncooked whole wheat couscous (about 11 ounces); DRESSING:; 1/2 cup olive oil; 1-1/2 teaspoons grated lemon zest; 1/4 cup lemon juice; 1 teaspoon adobo seasoning; 1/4 teaspoon salt; SALAD:; 1 English cucumber, halved lengthwise and sliced; 2 cups grape tomatoes, halved; 1 cup coarsely chopped fresh parsley; 1 can (6-1/2 ounces) sliced ripe olives, drained; 4 green onions, chopped; 1/2 cup crumbled feta cheese

Bright flavors and crisp raw veggies make a satisfying salad that's hearty enough to be a full meal. —Teri Rasey, Cadillac, Michigan

Ingredients

1 can (14-1/2 ounces) reduced-sodium chicken broth
1-3/4 cups uncooked whole wheat couscous (about 11 ounces)
DRESSING:
1/2 cup olive oil
1-1/2 teaspoons grated lemon zest
1/4 cup lemon juice
1 teaspoon adobo seasoning
1/4 teaspoon salt
SALAD:
1 English cucumber, halved lengthwise and sliced
2 cups grape tomatoes, halved
1 cup coarsely chopped fresh parsley
1 can (6-1/2 ounces) sliced ripe olives, drained
4 green onions, chopped
1/2 cup crumbled feta cheese

Directions

In a large saucepan, bring broth to a boil. Stir in couscous. Remove from heat; let stand, covered, until broth is absorbed, about 5 minutes. Transfer to a large bowl; cool completely.
Whisk together dressing ingredients. Add cucumber, tomatoes, parsley, olives and green onions to couscous; stir in dressing. Gently stir in cheese. Serve immediately or refrigerate and serve cold.