Summer Couscous Salad

For 8 servings, Summer Couscous Salad keeps the list centered on low-sodium chicken broth, whole wheat couscous and extra virgin olive oil. Set aside about 35 minutes.

• Yield 8 servings
• Ready in 35 minutes
• Prep 20 minutes
• Cook 15 minutes

Ingredients

• 2 cups low-sodium chicken broth
• 1 1/2 cups whole wheat couscous (uncooked)
• 1/4 cup extra virgin olive oil
• 1/3 cup red wine vinegar
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/8 teaspoon black pepper
• 6 green onions (white and green parts chopped)
• 1/3 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

1. 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.
2. In a small bowl or liquid measuring cup, whisk together the olive oil, vinegar, red pepper, slat, paprika, and pepper. Set aside.
3. 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.

Dress it just before it goes to the table so the leaves stay crisp.