Greek Couscous Salad

Greek Couscous Salad

  • Prep Time Icon prep time: 25 mins 
  • Cook Time Icon cook time: 10 mins 
  • Prep Time Icon prep time: 25 mins 
  • Cook Time Icon cook time: 10 mins 

Greek Couscous Salad

  • Prep : 25 mins
  • Cooking : 10 mins
  • Serves : 6

Ingredients

Serves 6
  • 2 tablespoons pine nuts
  • 1 3/4 cups chicken broth or vegetable broth
  • 1 box (10 ounces) plain quick-cooking couscous
  • 2 tablespoons fresh lemon juice
  • 1/3 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 medium tomatoes, cored, seeded, and chopped
  • 1 cucumber, peeled, seeded, and chopped
  • 3/4 cup chickpeas (cooked or canned and drained)
  • 1/2 cup crumbled feta cheese
  • 1/4 cup coarsely chopped pitted Kalamata olives
  • 1/4 cup chopped fresh parsley
  • 1/4 cup finely chopped red onion
  • 2 tablespoons pine nuts
  • 1 3/4 cups chicken broth or vegetable broth
  • 1 box (10 ounces) plain quick-cooking couscous
  • 2 tablespoons fresh lemon juice
  • 1/3 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 medium tomatoes, cored, seeded, and chopped
  • 1 cucumber, peeled, seeded, and chopped
  • 3/4 cup chickpeas (cooked or canned and drained)
  • 1/2 cup crumbled feta cheese
  • 1/4 cup coarsely chopped pitted Kalamata olives
  • 1/4 cup chopped fresh parsley
  • 1/4 cup finely chopped red onion

Directions

Step 1.

Toast the pine nuts in a dry saucepan over medium heat until light brown and fragrant, 3 to 4 minutes, shaking pan now and then. Remove and set aside.

Step 2.

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.

Step 3.

Put the lemon juice in a large serving bowl. Gradually whisk in the oil in a slow steady stream until it is incorporated and slightly thickened. Whisk in the salt and pepper.

Step 4.

Stir in the remaining ingredients. Serve immediately or refrigerate for up to 4 days.

Tip: To quickly seed a tomato, cut it in half crosswise, then dig out the seeds and gel from each half with the tip of your knife.

Nutrition (Per Serving)

  • 414 calCalories
  • 11 gProtein
  • 49 gCarbohydrates
  • 20 gFat
  • 13 mgCholesterol
  • 544 mgSodium
  • 6 gDietary Fiber