Summer Couscous Salad
You can never have too many salad recipes, so give Summer Couscous Salad a try. This recipe serves 8 and costs $1.79 per serving. One portion of this dish contains about 12g of protein, 9g of fat, and a total of 278 calories. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe from Mels Kitchen Café requires black pepper, cherry tomatoes, lemon zest, and red wine vinegar. A few people made this recipe, and 27 would say it hit the spot. Overall, this recipe earns a solid spoonacular score of 63%. Summer Couscous Salad, Summer Couscous Salad, and Summer Garden Couscous Salad are very similar to this recipe.
Servings: 8
Ingredients:
1/8 teaspoon black pepper
1 pint cherry tomatoes, halved
1/4 cup extra virgin olive oil
1/3 cup thinly sliced fresh basil or 1 tablespoon dried basil
6 green onions, white and green parts chopped
Zest of 1 lemon
2 cups low-sodium chicken broth
1/2 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
1/3 cup red wine vinegar
1 cup reduced fat feta cheese
1/2 teaspoon salt
1 1/2 cups whole wheat couscous, uncooked
Equipment:
sauce pan
frying pan
bowl
measuring cup
whisk
Cooking instruction summary:
In a medium saucepan, bring the broth to a boil. Stir in the couscous. Cover the pan, remove from the heat and let stand for five minutes. Transfer the couscous to a large bowl and fluff with a fork. Let the couscous cool to room temperature.In a small bowl or liquid measuring cup, whisk together the olive oil, vinegar, red pepper, slat, paprika, and pepper. Set aside.Add the chopped green onions, basil, tomatoes, lemon zest and feta cheese to the cooled couscous and toss. Pour the vinaigrette over the salad and stir or toss until combined. Serve chilled or at room temperature.
Step by step:
1. In a medium saucepan, bring the broth to a boil. Stir in the couscous. Cover the pan, remove from the heat and let stand for five minutes.
2. Transfer the couscous to a large bowl and fluff with a fork.
3. Let the couscous cool to room temperature.In a small bowl or liquid measuring cup, whisk together the olive oil, vinegar, red pepper, slat, paprika, and pepper. Set aside.
4. Add the chopped green onions, basil, tomatoes, lemon zest and feta cheese to the cooled couscous and toss.
5. Pour the vinaigrette over the salad and stir or toss until combined.
6. Serve chilled or at room temperature.
Nutrition Information:
covered percent of daily need
