Mediterranean Couscous Salad

By bdeedman

Quick-cooking couscous lends to the 20-minute prep time of this Greek-style salad.

Ingredients

• 1 cup Progresso™ chicken broth (from 32-oz carton)
• 3/4 cup uncooked couscous
• 1 cup cubed plum (Roma) tomatoes (3 medium)
• 1 cup cubed unpeeled cucumber (1 small)
• 1/2 cup halved pitted kalamata olives
• 1/4 cup chopped green onions (about 4 medium)
• 1/4 cup chopped fresh or 1 tablespoon dried dill weed
• 2 tablespoons lemon juice
• 2 tablespoons olive or vegetable oil
• 1/8 teaspoon salt
• 2 tablespoons crumbled feta cheese

Preparation

Step 1

In 2-quart saucepan, heat broth to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes.

In large bowl, place tomatoes, cucumber, olives, onions and dill weed. Stir in couscous.

In small bowl, beat lemon juice, oil and salt with wire whisk until well blended; pour over vegetable mixture and toss. Cover; refrigerate 1 hour to blend flavors.

Just before serving, sprinkle with cheese.