Substitute away! This recipe would work well with pasta or rice as the base. Add some grilled chicken to make a luncheon entrée. Add as many veggies as you would like. It’s a perfect neutral starting point for an endless variety of dishes.
Ingredients
- Ingredients for Salad
- 1 ¾ c (14 ½ ounce can) low sodium vegetable broth
- 1 c couscous
- 2 large ripe tomatoes, coarsely diced
- 1 c baby spinach
- 2 thin green onions, finely minced
- ½ cucumber peeled, coarsely diced
- ½ c finely minced parsley
- 3 ounces low-fat feta cheese, finely crumbled
- Ingredients for Dressing
- 4T lemon juice
- 2T olive oil
- 2T fresh oregano, finely minced
- ¼ t. salt
- 10 grinds fresh black pepper
- Pinch cayenne pepper
Instructions
- Put the broth and couscous into a medium saucepan and bring to a boil. Remove from the heat and set aside 5 minutes, until the broth is absorbed. Transfer the couscous to a bowl and cool. When cool, break apart the lumps with your fingers.
- Add the tomato, spinach, green onions, cucumber, parsley, and feta to the couscous.
- Put the lemon juice, olive oil, oregano, salt, pepper, and cayenne into a small jar. Cover and shake well to blend. Pour over the salad, mixing well.
- Refrigerate; bring the salad to room temperature before serving.
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