Feta Couscous Salad

Fresh couscous salad is perfect as an appetizer, lunch or an afternoon snack! Corrinne U. New Holland , PA Prep Time: 20 min Cook Time: 5 min Servings: 6 Reviews (0)

Ingredients

We recommend using the following branded ingredients for this recipe:

Roma tomato(es)

mint leaves

Alouette Crumbled Feta (4 oz.)

Marrakesh Express Couscous (10 oz.)

Swanson Vegetable Broth (14 oz.)

1/2 cup red onion(s) 2 tbsp. balsamic vinegar 1 Roma tomato(es) 1 tsp. mint leaves 1 pkg. Alouette Crumbled Feta (4 oz.) 2 tbsp. Bertolli Olive Oil 1 cup Marrakesh Express Couscous (10 oz.) 1 tsp. McCormick Parsley 1 cup Swanson Vegetable Broth (14 oz.)

Preparation

1. In a medium sauce pan bring vegetable stock to a boil then add couscous, stirring quickly. Remove from heat and cover, let stand for 4-5 minutes.


2. Remove the lid and stir in the olive oil. Pour cooked couscous in a large bowl to chill, stir occasionally.


3. Dice tomato and onion and chop mint.


4. When couscous is cooled, stir in remaining ingredients. Season with salt to taste and chill completely.

Cook's Notes

You can substitute water for the vegetable stock.

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