Mediterranean Couscous Salad
INGREDIENTS
  • Servings: 4
  • 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)
DIRECTIONS
  1. Bring broth to boil in a saucepan; stir in couscous.
  2. Cover, return to a boil and remove from heat.
  3. Let stand 5 minutes.
  4. Drizzle with olive oil and fluff with a fork.
  5. Let cool.
  6. Combine couscous and all other ingredients except lettuce or spinach, tossing gently.
  7. Serve over lettuce or spinach, if desired.
RECIPE BACKSTORY
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