4.5 from 123 votes
Summer Couscous Salad
Enjoy something delicious and satisfying with this easy-to-make recipe.
Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 8 servings
Course:
Salad
Cuisine:
American
Ingredients
- 2 cups low-sodium chicken broth
- 1 ½ cups whole wheat couscous uncooked
- ¼ cup extra virgin olive oil
- ⅓ cup red wine vinegar
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon salt
- ½ teaspoon paprika
- ⅛ teaspoon black pepper
- 6 green onions white and green parts chopped
- ⅓ cup thinly sliced fresh basil or 1 tablespoon dried basil
- 1 pint cherry tomatoes halved
- Zest of 1 lemon
- 1 cup reduced fat feta cheese
Instructions
- In a medium saucepan, bring the broth to a boil. Stir in the couscous. Cover the pan, remove from the heat and let stand for five minutes. Transfer the couscous to a large bowl and fluff with a fork. Let the couscous cool to room temperature.
- In a small bowl or liquid measuring cup, whisk together the olive oil, vinegar, red pepper, slat, paprika, and pepper. Set aside.
- Add the chopped green onions, basil, tomatoes, lemon zest and feta cheese to the cooled couscous and toss. Pour the vinaigrette over the salad and stir or toss until combined. Serve chilled or at room temperature.
Cup of Yum
Nutrition Information
Serving
1 Serving
Calories
289kcal
(14%)
Carbohydrates
42g
(14%)
Protein
12g
(24%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Cholesterol
10mg
(3%)
Sodium
340mg
(14%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories
% Daily Value*
| Serving | 1 Serving | |
| Calories | 289kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 12g | 24% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 340mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.