Name: Lemon Couscous Salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Ingredients: 10 ounces plain couscous; 2 cups chicken or vegetable broth; 2 tablespoons white wine vinegar; 2 tablespoons lemon juice; 3 tablespoons olive oil; 12 fresh mint leaves sliced thin; 1/2 English cucumber seeded and diced; 3 Roma tomatoes seeded and diced; 3 ounces reduced-fat feta

Ingredients

Scale

10 ounces plain couscous
2 cups chicken or vegetable broth
2 tablespoons white wine vinegar
2 tablespoons lemon juice
3 tablespoons olive oil
12 fresh mint leaves sliced thin
1/2 English cucumber seeded and diced
3 Roma tomatoes seeded and diced
3 ounces reduced-fat feta

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Instructions

Bring broth to a boil. Stir in couscous. Cover, remove from heat, and let stand for 5 minutes. Remove lid, fluff with a fork, and allow to cool uncovered for about 10 minutes.
Meanwhile, in a large salad bowl, whisk together vinegar, lemon juice, and olive oil. Stir in mint, cucumber, tomatoes, and cooked couscous, and stir together to combine. Add feta and stir gently to evenly distribute the cheese.

Notes

If you plan to save leftovers, sprinkle the mint over each serving instead of mixing in to prevent it from browning.

Adapted from Simple Everyday Couscous Salad at Ginger, Lemon & Spice.

Author: Andi
Prep Time: 5
Cook Time: 15
Category: Side