Greek Couscous Salad

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

Recipe from Panera Bread®
Ingredients
  • 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
Related Video
How to Make Herbed Couscous with Vegetables

When you are wanting a quick cooking side dish go to this herbed couscous with vegetables, which can be made in under 20 minutes.

Directions
1. 
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.
2. 
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.
3. 
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.
4. 
Stir in the remaining ingredients. Serve immediately or refrigerate for up to 4 days.
Tip:
1. 
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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