Couscous Salad With Veggie Chicken Tomato And Basi... |
|
 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
This is my favorite hot weather dinner recipe. It's filling but cool and full of flavor. Ingredients:
2 tablespoons extra-virgin olive oil, divided |
2 garlic cloves, minced |
2 cups veggie broth |
1 1/2 cups uncooked couscous |
2 cups chopped tomato (about 1 1/4 pounds), seeded |
2 cups chopped veggie chicken, cooked (preferably fried) |
1/3 cup thinly sliced fresh basil |
2 tablespoons balsamic vinegar |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/4 cup (1-ounce) crumbled feta cheese |
1 can sliced black olives (optional) |
1 juice of half of a lemon (optional) |
Directions:
1. Combine 1 tablespoon olive oil and garlic in a large microwave-safe bowl, and microwave at high for 45 seconds.
2. Add the broth; microwave at high 4 minutes or until mixture simmers.
3. Gradually stir in couscous; cover and let stand 5 minutes. Fluff with a fork.
4. Stir in the tomato, chicken, basil, vinegar, salt, and pepper. Drizzle with 1 tablespoon oil, and sprinkle with cheese (and black olives and the lemon juice).
5. I prefer this dish cold, but you may not. I suggest chilling for about an hour then serving.
|
|