Mediterranean Couscous Toss

Submitted by LeahW

"This is a recipe from Cooking Light. I haven't tried it yet, but it looks good! You can use basil, cilantro or mint instead of the sage."

 

• Ready In: 30mins
• Ingredients: 12
• Yields: 1 cup each
• Serves: 4

ingredients

• 1 3⁄4 cups reduced-sodium fat-free chicken broth
• 3⁄4 cup whole wheat couscous
• 1 cup grape tomatoes, halved
• 1⁄2 cup chopped seeded peeled cucumber
• 1⁄2 cup chopped red bell pepper
• 1⁄4 cup sliced green onion
• 1 tablespoon chopped fresh sage (or 1 tsp of dried sage)
• 1⁄4 teaspoon grated lemon rind
• 2 tablespoons fresh lemon juice
• 4 teaspoons extra virgin olive oil
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper

directions

1. Bring broth to a boil in a medium sauce pan.
2. Gradually stir in couscous.
3. Remove from heat, cover and let stand 5 minutes.
4. Fluff with a fork.
5. Combine couscous, tomatoes, and remaining ingredients in a large bowl.

Reviews

[Michelle Dominic]

Light and refreshing. Great to bring to a BBQ. Great the nextday. Would be great in a lunchbox. You could add olives and feta but it's great as is.

 

[KaraRN]

Made this for Fall PAC '07. I haven't had much experience with couscous so I asked my DH and BIL to rate this for me since they are very familiar with it being from Israel. They give this recipe 4 stars. And said that they would definately eat this again if I made it. I made it as written with the exception of the red bell pepper. (I had green bell peppers in my garden and the red ones were $3 each at the store--so green it was ;-)) This was a good recipe and will make again. Thanks for posting.

 

[Chef by Chance]

Thanks for saving me some typing. This is my all time favorite couscous recipe. When I make it for lunch instead of a side dish, I add feta cheese. I've found that depending on the couscous you use, the amount of chicken broth will vary, so read the directions on the package.