Couscous Salad

Information Nutrition per serving
5 minutes prep 149kcal
65 minutes active 7g fat
Makes 4 servings 6g protein
Ingredients Method
1 cup dried couscous 1. Bring 1 cup water to a boil, stirring in the bouillon.
1 teaspoon bouillon (chicken is preferred) 2. Remove from heat, add couscous, cover, and allow to steam.
1 half cucumber 3. Skin and slice cucumber into .5โ€œ coins. Slice tomatoes into bite size pieces. Thinly slice red onion.
3 ounces crumbled feta 4. In a large bowl, toss together all ingredients.
3 roma tomatoes (or equivalent size) 5. Once couscous has absorbed all liquid (approximately 5 minutes), add to salad vegetables.
.5 cup sliced black tomatoes 6. Toss well, and season if desired.
1 small red onion 7. Refrigerate for one hour before serving.

Serving Suggestions

  • Works well as a side dish or with multiple other veggies as a main course
  • Can be easily stuffed into peppers, mushrooms, or tomatoes for a more elegant presentation

Variations

  • Try altering the vegetables used depending on what's seasonably available
  • While a dressing isn't necessary, citrus juice or other acidic flavors would work well sprinkled over top this dish
  • Other cheeses, such as goats cheese or shaved parmesan, would work well here