Mediterranean Couscous Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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BHG Dinnertime Express Ingredients:
1 3/4 cups water |
1 cup quick-cooking couscous |
lemon-oregano vinaigrette |
1 medium sweet red pepper, chopped |
1/2 cup chopped seeded cucumber |
1/4 cup pitted kalamata olives or 1/4 cup ripe olives, chopped |
1/4 cup crumbled feta cheese (1 oz.) |
pita chips |
Directions:
1. In a small saucepan, bring water to boiling. Remove from heat and stir in the couscous. Let stand, covered, 5 minutes. Fluff with fork.
2. Place couscous in large bowl and drizzle with vinaigrette. Cook for 10 minutes. Add sweet pepper, cucumber, and olives; toss to combine. Sprinkle with cheese. Serve with Pita chips.
3. (Vinaigrette: 3 T lemon juice, 2 T olive oil, 1 T fresh or 3/4 t dried oregano, 1 T fresh or 1/4 t dried mint).
4. (Pita chips: cut in half and each half in 6 wedges. Brush with 1 T olive oil or coat with nonstick cooking spray. Sprinkle with 1/4 to 1/2 t garlic salt. Bake at 400 for 6 to 8 minutes or until crisp and lightly browned).
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