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Categories:
chicken broth whole wheat couscous olive oil lemon zest lemon juice salt cucumber grape tomatoes fresh parsley olives green onions Feta cheese
Viewed: 50 - Published at: 5 years agoIngredients
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1-3/4 cups uncooked whole wheat couscous (about 11 ounces)
- 1/2 cup olive oil
- 1-1/2 teaspoons grated lemon zest
- 1/4 cup lemon juice
- 1 teaspoon adobo seasoning
- 1/4 teaspoon salt
- 1 English cucumber, halved lengthwise and sliced
- 2 cups grape tomatoes, halved
- 1 cup coarsely chopped fresh parsley
- 1 can (6-1/2 ounces) sliced ripe olives, drained
- 4 green onions, chopped
- 1/2 cup crumbled feta cheese
Method
- In a large saucepan, bring broth to a boil. Stir in couscous. Remove from heat; let stand, covered, until broth is absorbed, about 5 minutes. Transfer to a large bowl; cool completely.
- Whisk together dressing ingredients. Add cucumber, tomatoes, parsley, olives and green onions to couscous; stir in dressing. Gently stir in cheese. Serve immediately or refrigerate and serve cold.
