Bringing Wellness Full Circle

Couscous Salad

Another one of our favorites… stays good for days.  I like it better at room temperature, and I often substitute vegetables with whatever I happen to have on hand! I put snow peas in the last one I made; YUM! Sometimes we use it as a main dish, and sometimes as a side dish.

This is one of the 212 recipes in the NEWAY cookbook.

Couscous Salad

14 ounces fat-free chicken broth
¼ cup water
10 ounces couscous
1 tablespoon Dijon mustard
1 tablespoon lemon juice
¼ cup red wine vinegar
2 tablespoons olive oil
½ red or yellow pepper, diced
8 ounces cherry tomatoes, quartered
1 cucumber, peeled and diced
3 green onions, sliced thin
5 ounces feta cheese, crumbled
Sea salt and freshly ground black pepper

 

Bring broth and water to a boil in medium saucepan.  Remove from heat and stir in couscous.  Cover and let sit for 5 minutes.
Whisk  mustard, lemon juice and vinegar together, add olive oil slowly and whisk.
Transfer couscous to large bowl and fluff with fork to separate grains.  Add tomatoes, cucumbers, green onions and feta cheese.  Add dressing and toss.  Add salt and pepper to taste.  Serve at room temperature.

 

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Comments on: "Couscous Salad" (1)

  1. 21stcenturyhousewife said:

    Your couscous salad sounds delicious as well as very nutritious. I like the flavours in the dressing as well!

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