Mediterranean Couscous Salad

Quick-cooking couscous lends to the 20-minute prep time of this Greek-style salad.

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Servings 8

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ingredients 11
Prep Time 20 min
Total Time 1 hr 20 min

Ingredients

1: cup Progresso® chicken broth (from 32-oz carton)

3/4: cup uncooked couscous

1: cup cubed plum (Roma) tomatoes (3 medium)

1: cup cubed unpeeled cucumber (1 small)

1/2: cup halved pitted kalamata olives

1/4: cup chopped green onions (about 4 medium)

1/4: cup chopped fresh or 1 tablespoon dried dill weed

2: tablespoons lemon juice

2: tablespoons olive or vegetable oil

1/8: teaspoon salt

2: tablespoons crumbled feta cheese

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Directions

1 In 2-quart saucepan, heat broth to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes.
2 In large bowl, place tomatoes, cucumber, olives, onions and dill weed. Stir in couscous.
3 In small bowl, beat lemon juice, oil and salt with wire whisk until well blended; pour over vegetable mixture and toss. Cover; refrigerate 1 hour to blend flavors.
4 Just before serving, sprinkle with cheese.