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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Delicious salad, cool and refreshing. The addition of the feta cheese adds a nice tang. I have used both regular and whole wheat couscous and they are both delicious. Ingredients:
14 ounces chicken broth |
1/4 cup water |
10 ounces couscous |
1 teaspoon sugar |
1/2 teaspoon dijon mustard |
1 tablespoon lemon juice |
1/4 cup red wine vinegar |
1/3 cup olive oil |
8 ounces cherry tomatoes, quartered |
1 cucumber, peeled and diced |
3 green onions, sliced thin |
3 ounces feta cheese, crumbled |
Directions:
1. Bring broth and water to boil in a medium saucepan.
2. Remove from heat.
3. Stir in couscous.
4. Cover.
5. Let sit for 5 minutes.
6. DRESSING: Whisk sugar, dijon mustard, lemon juice, and red wine vinegar together.
7. Whisk in olive oil slowly.
8. Transfer couscous to a large bowl and fluff with fork to separate the grains.
9. Add tomatoes, cucumbers, green onion and feta cheese.
10. Add dressing and toss.
11. Serve at room temperature.
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