Greek Couscous Salad
Fresh cucumber, tomato and herbs tossed with pearl couscous, feta cheese and a lemony garlicky vinaigrette
Servings: 8 cup
Calories: 301kcal
Ingredients
- 1 1/2 cup Israeli pearl couscous
- 2 cups low sodium chicken or vegetable broth
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 2 teaspoons Dijon mustard
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 pinch salt
- 2 cups cherry or grape tomatoes halved
- 1 large cucumber chopped
- 4 green onions chopped
- 1/4 cup kalamata olives halved
- 1 cup fresh parsley chopped
- 1/2 cup feta crumbled
Instructions
- Cook the couscous. In a medium saucepot, bring broth to a boil over high heat. Add couscous and reduce heat to low. Cook, covered for about 10 minutes, until couscous is tender and liquid is absorbed. Fluff cooked couscous with a fork. Let cool.
- Meanwhile, make dressing. Combine olive oil, lemon juice, mustard, garlic, oregano, pepper and salt. Whisk to combine.
- Combine cooked and cooled couscous with dressing and remaining ingredients. Mix and enjoy!
Notes
Nutrition Facts (per 1 cup): 262 calories, 12g fat, 3g saturated fat, 8mg cholesterol, 3g fiber, 15g carbohydrate, 0g added sugar, 8g protein, 207mg sodium, 88mg calcium, 335mg potassium, 133mg phosphorus, 13mg oxalate