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Mediterranean Couscous Salad

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Member since 2006

Serves 4 | Prep Time | Cook Time


3/4 C vegetable or chicken broth
1 C uncooked couscous
2 T olive oil
14 oz can quartered artichoke hearts, drained, coarsely chopped
10 oz can Rotel, drained
1/2 C crumbled feta cheese
1/4 C toasted pine nuts
1/4 C pitted kalamata olives, chopped
2 green onions, chopped
1 garlic clove, minced
2 T chopped fresh basil
2 T chopped fresh mint
2 T copped fresh parsley
Romaine or baby spinach greens (optional)

Bring broth to boil in a saucepan; stir in couscous.

Cover, return to a boil and remove from heat.

Let stand 5 minutes.

Drizzle with olive oil and fluff with a fork.

Let cool.

Combine couscous and all other ingredients except lettuce or spinach, tossing gently.

Serve over lettuce or spinach, if desired.

Pairs Well With


This makes large portions. I would say at least 4 as a main dish served over greens, 8 servings as a side dish. Very fresh tasting. Good way to use your Aerogarden herbs, if you own one.

From Meralen McAllister in Ft. Worth, published in the Ft. Wort Star-Telegram.

Nutrition based on 4 servings: 430 cal, 17 g fat, 56 g carbs, 16 g protein, 17 mg cholesterol, 696 mg sodium, 10 g fiber, 35% calories from fat

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