Couscous Salad

By á-15805

Mediterranean couscous 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.