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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Couscous Salad Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 (14.5 oz) can chicken broth plus enough water to make 2 cups
1/2 tsp dry oregano leaves
1 tsp dry basil leaves
1/4 tsp crushed dry rosemary
1 (10 oz) box dry couscous (about 1/5 cups)
2 cups diced tomatoes or 1 pint cherry or grape tomatoes, halved
1 medium cucumber, diced
1/2 cup diced red onion
1/2 cup kalamata olives, pitted and halved (I use regular black olives)
1/2 cup crumbled feta cheese
1/2 cup chopped fresh parsley

Vinaigrette
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 teaspoon lemon zest
1 Tbsp red wine vinegar
2 garlic cloves, pressed or finely minced
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Directions:
Directions:
1. Place the chicken broth and water, oregano, basil, and rosemary in a small pot on the stove top. Bring to a boil. Add the couscous, cover the pot with a lid, and remove from hear. Let sit for at least 5 minutes and then fluff with a fork. Cool to room temperature.
2. Combine cooled couscous, tomatoes, cucumber, onion, olives, feta, and parsley. Set aside.
3. In a small jar, combine vinaigrette ingredients and shake until combined. Pour over salad, stir, and then refrigerate 2 hours before serving. Season with additional salt and pepper to taste.
4. If desired, garnish with fresh parsley, extra feta cheese, and lemon slices for squeezing on top.
Personal Notes:
Personal Notes:
Make ahead.
I use black olives instead of the kalamata olives.
This tastes great, but looks even prettier!
It can be made with quinoa for the gluten intolerant.

 

 

 

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