Summer Garden Couscous Salad

Name: Summer Garden Couscous Salad Recipe
Prep time: 30 min
Total time: 30 min
Yield: 9
Ingredients: 3 med. ears sweet corn husks removed; 1 cup reduced sodium vegetable or chicken broth; 1 cup uncooked couscous; 1 med. cucumber halved and sliced; 1-1/2 cups cherry or grape tomatoes halved; 1/2 cup crumbled feta cheese; 1/4 cup chopped red onion; 3 TBS minced fresh parsley; 3 TBS olive oil; 3 TBS fresh lemon juice; 1 tsp dried oregano; 3/4 tsp ground cumin; 1/2 tsp salt; 1/2 tsp pepper

(1)

Minutes to Prepare: 30

Number of Servings: 9

Ingredients

3 med. ears sweet corn, husks removed1 cup reduced sodium vegetable or chicken broth1 cup uncooked couscous1 med. cucumber halved and sliced1-1/2 cups cherry or grape tomatoes, halved1/2 cup crumbled feta cheese1/4 cup chopped red onion3 TBS minced fresh parsley3 TBS olive oil3 TBS fresh lemon juice1 tsp dried oregano3/4 tsp ground cumin1/2 tsp salt1/2 tsp pepper

Directions

Place corn in dutch oven, cover with water and bring to boil. Cook for 5-9 minutes until tender. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from heat, cover and let stand for 5-10 minutes or until liquid is absorbed. Fluff with fork and set aside to cool slightly. In a large bowl, combine the cucumber, tomatoes, cheese, onion and parsley. Drain corn and immediately place in ice water. Drain and pat dry; cut the kernels from the cobs and add to cucumber mixture. Stir in couscous. In a small bowl whisk the oil, lemon juice and seasonings, pour over salad and toss to coat. Serve immediately or cover and refrigerate until chilled.
Makes 9 3/4 cup servings

Number of Servings: 9

Recipe submitted by SparkPeople user SHLY1014.

Servings Per Recipe: 9

Nutritional Info Amount Per Serving

Calories: 174.5
Total Fat: 7.3 g
Cholesterol: 7.6 mg
Sodium: 305.0 mg
Total Carbs: 24.5 g
Dietary Fiber: 2.3 g
Protein: 5.2 g

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Member Reviews

BEAKIEBEAN
This is great, light and summery-a great side dish or a light main. - 6/20/12