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Cucumber Feta Couscous Salad

Cucumber Feta Couscous Salad

Cost $8, save $12

Source: Recommended by CookPal

  • 15 Min
  • 4 Servings
  • $8

INGREDIENTS

  • Dressing

    • 2 tablespoons white balsamic vinegar
    • 1 1/2 teaspoons lemon juice
    • 1/2 teaspoon Dijon mustard
    • 1/2 teaspoon lemon zest
    • 1/4 cup olive oil

  • Base

    • 1 tablespoon olive oil
    • 1 cup Israeli couscous

  • Cooking broth

    • 1 3/4 cups low-sodium chicken broth
    • 1/4 cup dried cranberries

  • Toppings

    • 🥒 1/2 cup chopped cucumber
    • 1/2 cup feta cheese
    • 🧅 3 tablespoons red onion
    • 1 tablespoon fresh mint

STEPS

1

Combine vinegar, lemon juice, Dijon mustard, and lemon zest in a small bowl. Whisk in olive oil until blended and season with salt and pepper. Set aside.

2

Heat olive oil in a saucepan over medium heat. Toast couscous until golden brown, stirring occasionally, about 240 seconds.

3

Add chicken broth and cranberries to couscous, bring to a boil, reduce heat to medium-low, cover and simmer until liquid is absorbed, about 540 seconds.

4

Cool couscous for 900 seconds, fluff with a fork, and combine with cucumber, feta, and red onion. Drizzle dressing over and toss lightly.

5

Taste, adjust seasoning as needed, garnish with fresh mint, and serve immediately or chill in the refrigerator.

NUTRIENTS

Per 1 serving

🔥

315

Calories

  • 7
    Protein
  • 24
    Carbs
  • 22
    Fats

💡 Israeli couscous works best for this recipe due to its chewy texture.Prepare ahead and store in the fridge for a cool refreshing salad.For a vegetarian option, replace chicken broth with vegetable broth.