Couscous Salad Recipe

Name: Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounces chicken broth; 1/4 cup water; 10 ounces couscous; 1 teaspoon sugar; 1/2 teaspoon Dijon mustard; 1 tablespoon lemon juice; 1/4 cup red wine vinegar; 1/3 cup olive oil; 8 ounces cherry tomatoes, quartered; 1 cucumber, peeled and diced; 3 green onions, sliced thin; 3 ounces feta cheese, crumbled

Servings: persons

14 ounces chicken broth
1/4 cup water
10 ounces couscous
1 teaspoon sugar
1/2 teaspoon Dijon mustard
1 tablespoon lemon juice
1/4 cup red wine vinegar
1/3 cup olive oil
8 ounces cherry tomatoes, quartered
1 cucumber, peeled and diced
3 green onions, sliced thin
3 ounces feta cheese, crumbled

1
Bring broth and water to boil in a medium saucepan.
2
Remove from heat.
3
Stir in couscous.
4
Cover.
5
Let sit for 5 minutes.
6
DRESSING: Whisk sugar, dijon mustard, lemon juice, and red wine vinegar together.
7
Whisk in olive oil slowly.
8
Transfer couscous to a large bowl and fluff with fork to separate the grains.
9
Add tomatoes, cucumbers, green onion and feta cheese.
10
Add dressing and toss.
11
Serve at room temperature.

479

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 14 ounces chicken broth, 1/4 cup water, 10 ounces couscous, 1 teaspoon sugar, and more.

Yes, Couscous Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Couscous Salad

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