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Recipe

Mediterranean Couscous Salad

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Quick-cooking couscous lends to the 20-minute prep time of this Greek-style salad.

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( 35 Ratings)

35 Ratings

5 Stars 54%

4 Stars 31%

3 Stars 11%

2 Stars

1 Stars

Member Reviews ( 12 )

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PREP TIME 20 Min
TOTAL TIME 1 Hr 20 Min
SERVINGS 8

1: cup Progresso® chicken broth (from 32-oz carton)

3/4: cup uncooked couscous

1: cup cubed plum (Roma) tomatoes (3 medium)

1: cup cubed unpeeled cucumber (1 small)

1/2: cup halved pitted kalamata olives

1/4: cup chopped green onions (about 4 medium)

1/4: cup chopped fresh or 1 tablespoon dried dill weed

2: tablespoons lemon juice

2: tablespoons olive or vegetable oil

1/8: teaspoon salt

2: tablespoons crumbled feta cheese

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1 In 2-quart saucepan, heat broth to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes.
2 In large bowl, place tomatoes, cucumber, olives, onions and dill weed. Stir in couscous.
3 In small bowl, beat lemon juice, oil and salt with wire whisk until well blended; pour over vegetable mixture and toss. Cover; refrigerate 1 hour to blend flavors.
4 Just before serving, sprinkle with cheese.

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Expert Tips

Serving more than eight? This recipe can easily be doubled.

Any variety of tomato will work in this recipe. We call for plum (Roma) tomatoes because they are firm in texture and don't contain a lot of seeds.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Serving)

Calories 120

(Calories from Fat 45),

Total Fat 5g

(Saturated Fat 1g,
Trans Fat 0g),

Cholesterol 0mg;
Sodium 250mg;
Total Carbohydrate 16g

(Dietary Fiber 2g,
Sugars 2g),

Protein 3g;

Percent Daily Value*:

Exchanges:

1 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 12 Reviews View All

Posted 12/19/2012 8:28:37 PM REPORT ABUSE Doc1970 said:

Rating:

This recipe was a God-send. I was looking for something for the office pot-luck that was quick, easy, and didn't need to be kept warm or refrigerated. I made a trial batch earlier today and am in love with it. I'm sure it will be a hit at work. As for the other reviews that talk about the onion being overpowering; be sure you are using green onions (spring onions), or maybe even scallions. I found the flavor absolutely delicious when made just as the recipe describes. I love the acidity of the lemon mixed with fresh dill and salty olives. This is a healthy dish and satisfying. Definitely two thumbs up. I know I will be making a lot more of this in the future.

This reply was: Helpful Inspiring

Posted 10/23/2012 12:37:58 PM REPORT ABUSE MLee209 said:

Rating:

Aside from the onion being a bit overpowering, this dish is fantastic!! It's quick, easy and so nutritious! I think I'll use a little less onion...or maybe a different variety...next time I make this! And, yes...there will be a next time!

This reply was: Helpful Inspiring

Posted 3/9/2012 3:02:04 PM REPORT ABUSE mountainlover said:

Rating:

This was fantastic. Even my 3 1/2 year old enjoyed it (except the olives :) ). Next time I will serve it with a side-dish, such as a Greek Lemon soup or pita bread as it wasn't completely filling as a meal.

This reply was: Helpful Inspiring