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Mediterranean Couscous Salad

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Mediterranean Couscous Salad
  • Prep 20 min
  • Total 1 hr 20 min
  • Servings 8
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Quick-cooking couscous lends to the 20-minute prep time of this Greek-style salad.
Updated Dec 17, 2009

Ingredients

  • 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
Make With
Make With
Progresso Broth

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serving more than eight? This recipe can easily be doubled.
  • tip 2
    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.

Nutrition

120 Calories, 5g Total Fat, 3g Protein, 16g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
120
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
250mg
10%
Potassium
180mg
5%
Total Carbohydrate
16g
5%
Dietary Fiber
2g
8%
Sugars
2g
Protein
3g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
4%
4%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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