Mediterranean CousCous Salad

I found this recipe at: http://www.bettycrocker.com/recipes/mediterranean-couscous-salad/d2dbb723-7e92-4f91-a845-0160a82b8c25

 

1

cup chicken broth

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

• In 2-quart saucepan, heat broth to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes.
• In large bowl, place tomatoes, cucumber, olives, onions and dill weed. Stir in couscous.
• 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.
• Just before serving, sprinkle with cheese.