Taste of Home
Greek Couscous Salad
TOTAL TIME: Prep: 15 min. Cook: 5 min. + cooling
YIELD: 12 servings.
Bright flavors and crisp raw veggies make a satisfying salad that's hearty enough to be a full meal. —Teri Rasey, Cadillac, Michigan
Ingredients
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1 can (14-1/2 ounces) reduced-sodium chicken broth
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1-3/4 cups uncooked whole wheat couscous (about 11 ounces)
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DRESSING:
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1/2 cup olive oil
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1-1/2 teaspoons grated lemon zest
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1/4 cup lemon juice
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1 teaspoon adobo seasoning
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1/4 teaspoon salt
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SALAD:
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1 English cucumber, halved lengthwise and sliced
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2 cups grape tomatoes, halved
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1 cup coarsely chopped fresh parsley
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1 can (6-1/2 ounces) sliced ripe olives, drained
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4 green onions, chopped
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1/2 cup crumbled feta cheese
Directions
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1.
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.
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2.
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.
Nutrition Facts
3/4 cup: 335 calories, 18g fat (3g saturated fat), 4mg cholesterol, 637mg sodium, 39g carbohydrate (3g sugars, 7g fiber), 9g protein.
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