Greek Couscous Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tbs pine nuts1 3/4 cups chicken broth or vegetable broth1 box (10 oz) plain quick-cooking couscous2 tbs fresh lemon juice1/3 cup extra virgin olive oil1/2 tsp salt1/8 tsp pepper2 medium tomatoes, cored, seeded, and chopped1 cucumber, peeled, seeded, and chopped3/4 cup chickpeas1/2 cup crumbled feta cheese1/4 cup coarsley chopped pitted Kalamata olives1/4 cup choped fresh parsley1/4 cup finely chopped red onion
toast pine nuts in a dry saucepan over medium heat until light brown and fragrant, 3-4 minutes, shaking pan now and then. remove and set aside.
add the broth to the pan and bring to a boil. Stir in the couscous, cover and remove from the heat. let stand for 5 minutes or until the liquid is absorbed. fluff with a fork.
put the lemon juice (2 tbs) in a large serving bowl. gradually whisk the iil in a slow steady stream until it is incorporated and slightly thickened. whisk in the salt and pepper.
stir in the remaining ingredients. serve immediately or refrigerate for up to 4 days.
makes 6 servings.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SNITZCAT.
add the broth to the pan and bring to a boil. Stir in the couscous, cover and remove from the heat. let stand for 5 minutes or until the liquid is absorbed. fluff with a fork.
put the lemon juice (2 tbs) in a large serving bowl. gradually whisk the iil in a slow steady stream until it is incorporated and slightly thickened. whisk in the salt and pepper.
stir in the remaining ingredients. serve immediately or refrigerate for up to 4 days.
makes 6 servings.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SNITZCAT.
Nutritional Info Amount Per Serving
- Calories: 372.4
- Total Fat: 17.5 g
- Cholesterol: 12.6 mg
- Sodium: 737.5 mg
- Total Carbs: 45.2 g
- Dietary Fiber: 4.4 g
- Protein: 10.1 g
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