Vegetable Couscous Salad With Parmesan |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Is there a better summer dish than couscous? Fast, easy and barely any cooking; this couscous salad has fresh summer vegetables all mixed together with a light lemon juice and oregano dressing. One of my favorite couscous preparations. Ingredients:
1 cup vegetable broth or 1 cup chicken broth |
3/4 cup couscous |
3 ripe plum tomatoes, seeded and diced |
2 green onions, finely minced |
1/2 cucumber, seeded and diced (i like to leave them unpeeled) |
1/2 cup fresh parsley, minced |
4 ounces grated parmesan cheese |
4 tablespoons fresh lemon juice |
2 1/2 tablespoons olive oil |
2 teaspoons dried oregano, crushed |
1/4 teaspoon salt (taste first, parmesan is pretty salty) |
1/2 teaspoon black pepper |
1/4 teaspoon cayenne pepper |
Directions:
1. Bring broth to a boil in a saucepan; add couscous, remove from heat, cover and let stand for about 5 minutes, until couscous has absorbed broth.
2. Let cool, then place in a bowl and fluff with a fork.
3. Add tomato, green onions, cucumber, parsley and Parmesan cheese to the couscous.
4. In a small bowl, whisk together the lemon juice, olive oil, oregano, salt and peppers.
5. Pour over the salad, mixing well.
6. Refrigerate salad for at least 2 hours; bring to room temperature to eat.
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