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Couscous Salad

Name: Couscous Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8 servings
Ingredients: 1 c. Moroccan couscous; 1 1/2 tsp. kosher salt, divided; 1/4 c. plus 1 teaspoon olive oil, divided; 2 tbsp. lemon juice; 1 tbsp. dijon mustard; 1 garlic clove, finely chopped; 1 pint multi-colored cherry tomatoes, halved (about 1 1/2 cups); 1 English cucumber, sliced and quartered (about 1 1/2 cups); 1/3 c. crumbled feta cheese; 1/3 c. toasted, chopped walnuts; 1/3 c. thinly sliced green onion; 1/4 c. chopped Italian parsley; 1 tbsp. chopped fresh dill; 3 tbsp. pomegranate seeds, for garnish (optional)

8 servings

servings

15 minutes

active time

20 minutes

total time

Start Cooking

Ingredients

1 c. Moroccan couscous

1 1/2 tsp. kosher salt, divided

1/4 c. plus 1 teaspoon olive oil, divided

2 tbsp. lemon juice

1 tbsp. dijon mustard

1 garlic clove, finely chopped

1 pint multi-colored cherry tomatoes, halved (about 1 1/2 cups)

1 English cucumber, sliced and quartered (about 1 1/2 cups)

1/3 c. crumbled feta cheese

1/3 c. toasted, chopped walnuts

1/3 c. thinly sliced green onion

1/4 c. chopped Italian parsley

1 tbsp. chopped fresh dill

3 tbsp. pomegranate seeds, for garnish (optional)

Directions

In a small pot, bring 1 cup of water to a boil. Stir in the couscous and 1 teaspoon of salt. Remove from the heat, cover, and let sit for 5 minutes. Add 1 teaspoon of oil and fluff with a fork. Let cool completely.

In a large bowl, whisk together the remaining 1/4 cup of oil, lemon juice, mustard, garlic, and the remaining 1/2 teaspoon of salt until combined. Add the tomatoes, cucumber, feta, walnuts, green onion, and cooled couscous to the dressing, and toss to coat. Stir in the parsley and dill. Garnish with pomegranate seeds.

Nutrition

Serving Size

Calories

212

Total Fat

12 g

Saturated Fat

2 g

Unsaturated Fat

Trans Fat

0 g

Cholesterol

6 mg

Sodium

253 mg

Total Carbohydrate

19 g

Dietary Fiber

2 g

Total Sugars

2 g

Protein

5 g