Quick-cooking couscous lends to the 20-minute prep time of this Greek-style salad.
Mediterranean Couscous Salad
- Prep Time 20 min
- Total 1 hr 20 min
- Servings 8
- Ingredients 11
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
Progresso Broth
Instructions
-
Step1In 2-quart saucepan, heat broth to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes.
-
Step2In large bowl, place tomatoes, cucumber, olives, onions and dill weed. Stir in couscous.
-
Step3In 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.
-
Step4Just before serving, sprinkle with cheese.
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
1Tips from the Betty Crocker Kitchens
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