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Cucumber Feta Couscous Salad
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Ingredients
1 tablespoon
olive oil
1 cup
Israeli couscous
1 3/4 cups
chicken broth
1/4 cup
dried cranberries
1/2 cup
cucumber
1/2 cup
feta cheese
3 tablespoons
red onion
1 tablespoon
fresh mint
Instructions
STEP 1
Combine vinegar, lemon juice, Dijon, and zest.
STEP 2
Whisk in olive oil; season with salt and pepper.
STEP 3
Heat olive oil in a saucepan over medium heat.
STEP 4
Add couscous; stir until toasted, 4 to 5 minutes.
STEP 5
Pour chicken broth over couscous; add cranberries.
STEP 6
Bring to boil, reduce heat to medium-low, cover, simmer for 8 to 9 minutes.
STEP 7
Let couscous cool for about 15 minutes.
STEP 8
Fluff with a fork; add cucumber, feta, and red onion.
STEP 9
Drizzle dressing over, toss lightly.
STEP 10
Season with salt and pepper; garnish with mint.
Nutrition Facts
(per serving)
Calories:
315 calories
Servings:
4 servings
Carbohydrates:
24 g
Fat:
22 g
Fiber:
2 g
Protein:
7 g
Sugar:
10 g
Meal Effort
Preparation:
15 minutes
Cook:
30 minutes
Total:
45 minutes