Roasted Garlic Couscous With Feta |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 7 |
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This salad can be made Vegetarian by just switching to a vegetable stock and adding your own roasted garlic. Seeding the cucumber will also prevent the salad from becoming too watery Ingredients:
1 3/4 cups (14.5-oz can) roasted garlic chicken broth swanson |
1 cup couscous |
1 large ripe tomato, peeled, seeded and finely diced |
2 thin spring onions, finely sliced |
1/2 cucumber, seeded, peeled, coarsely diced (seeds removed) |
1/2 cup finely chopped fresh parsley |
6 oz feta cheese, finely crumbled |
4 tablespoons lemon juice |
2 1/2 tablespoons extra virgin olive oil |
1 1/2 teaspoons dried oregano, crushed |
1/4 teaspoon salt |
10 grinds fresh black pepper |
1/8 teaspoon cayenne pepper |
Directions:
1. Put the broth and couscous into a medium saucepan and bring to a boil.
2. Remove saucepan from the heat cover and set aside 5 minutes, until the broth is absorbed.
3. Transfer the couscous to a bowl and allow to cool. When cool, fluff with fork.
4. Add the tomato, green onions, cucumber, parsley and feta to the couscous combine.
5. Put the lemon juice, olive oil, oregano, salt, pepper and cayenne into a small jar, cover and shake well to blend.
6. Drizzle over the salad and stir to mix well.
7. Cover and refrigerate for 2 hours.
8. Bring the salad to room temperature before serving.
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