Couscous Salad with Lemon Vinaigrette |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 9 |
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I was inspired by another salad to create this one. I switched out some ingredients to suit my family's tastes and they love it!Maria Breiner, Schwenksville, Pennsylvania Ingredients:
2 cups reduced-sodium chicken broth |
1 tablespoon plus 1/2 cup olive oil, divided |
1 package (10 ounces) couscous |
2 cups fresh baby arugula or spinach |
3/4 cup crumbled feta cheese |
1/2 cup dried cherries |
1/4 cup pine nuts, toasted |
12 fresh basil leaves, thinly sliced |
1/4 cup lemon juice |
1-1/2 teaspoons salt |
1 teaspoon pepper |
Directions:
1. In a small saucepan, bring broth and 1 tablespoon oil to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until water is absorbed. Fluff with a fork. Transfer to a large bowl; cool.
2. Just before serving, add the arugula, feta cheese, cherries, pine nuts and basil. In a small bowl, whisk the lemon juice, salt, pepper and remaining oil. Pour over salad; toss to coat. Yield: 9 servings.
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