Prep 20 MIN
Total 1 HR 20 MIN
Quick-cooking couscous lends to the 20-minute prep time of this Greek-style salad.
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 Get Ingredients Powered by Chicory
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.
Serving more than eight? This recipe can easily be doubled.
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.