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Greek Couscous Salad

Perfect for a light lunch, this Greek salad gets some spark from briny Kalamata olives.

Recipe from Panera BreadŽ
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  • 2 tablespoons pine nuts
  • 1 3/4 cups chicken broth or vegetable broth
  • 1 10 ounce box plain quick-cooking couscous
  • 2 tablespoons fresh lemon juice
  • 1/3 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 medium tomatoes, cored, seeded, and chopped
  • 1 cucumber, peeled, seeded, and chopped
  • 3/4 cup chickpeas (cooked or canned and drained)
  • 1/2 cup crumbled feta cheese
  • 1/4 cup coarsely chopped pitted Kalamata olives
  • 1/4 cup chopped fresh parsley
  • 1/4 cup finely chopped red onion
Toast the pine nuts in a dry saucepan over medium heat until light brown and fragrant, 3 to 4 minutes, shaking pan now and then. Remove and set aside.
Add the broth to the pan and bring to a boil. Stir in the couscous, cover, and remove from the heat. Let stand for 5 minutes, or until the liquid is absorbed. Fluff with a fork.
Put the lemon juice in a large serving bowl. Gradually whisk in the oil in a slow steady stream until it is incorporated and slightly thickened. Whisk in the salt and pepper.
Stir in the remaining ingredients. Serve immediately or refrigerate for up to 4 days.
To quickly seed a tomato, cut it in half crosswise, then dig out the seeds and gel from each half with the tip of your knife.

nutrition information

Per Serving: cal. (kcal) 414, Fat, total (g) 20, chol. (mg) 13, carb. (g) 49, fiber (g) 6, pro. (g) 11, sodium (mg) 544, Percent Daily Values are based on a 2,000 calorie diet
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