Couscous Salad - cooking recipe

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

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