Couscous Salad

Mediterranean couscous salad
Couscous Salad
Couscous Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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