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Couscous Salad Recipe

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This recipe for Couscous Salad is from Tried and True, Recipes from My Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can chicken broth plus enough water to make 2 cups
½ tsp dry oregano leaves
1 tsp dry basil leaves
¼ tsp crushed dry rosemary
1 (10oz) box dry couscous
2 cups diced tomatoes or 1 pint cherry or grape tomatoes, halved
1 medium cucumber, diced
½ c diced red onion
½ c kalamata olives, pitted and halved
½ c crumbled feta cheese
½ c chopped parsley

Vinaigrette:
½ c olive oil
¼ c lemon juice
1 tsp Lemon zest
1 Tbsp red wine vinegar
2 cloves garlic, minced
½ tsp kosher salt
¼ tsp pepper
Directions:
Directions:
1) place the chicken brother, water, oregano, basil and rosemary in a small pot on the stove. Bring to a boil. Add couscous, cover the pot with a lid and remove from heat. Let sit 5 minutes and then fluff with a fork. Cool to room temp.
2) combine cooled couscous, tomatoes, cucumbers, onion. olives, feta cheese and parsley. Set aside.
3) mix dressing ingredients in a small jar, then stir into salad. Refrigerate 2 hours before serving. Season with additional salt and pepper to taste.

 

 

 

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