Mediterranean Couscous Salad

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

  • prep time 20 min
  • total time 1 hr 20 min
  • ingredients 11
  • servings 8

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    120
    (
    Calories from Fat
    45),
    % Daily Value
    Total Fat
    5g
    5%
    (Saturated Fat
    1g,
    1%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    250mg
    250%;
    Total Carbohydrate
    16g
    16%
    (Dietary Fiber
    2g
    2%
      Sugars
    2g
    2%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    6%;
    Calcium
    4%;
    Iron
    4%;
    Exchanges:
    1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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