Simple Couscous Salad

Alison J.'s Note:

A healthy and nutritious summery side dish. This has been a hit at potlucks and campsites as well as family dinners - just scale the recipe to the number of servings you need. Quick and easy, and great for leftovers as well! Add or change ingredients as you prefer - halved cherry tomatoes, diced cucumber, drained canned corn... even add some tuna, chicken, or ham. Play with your favourite flavours in this versatile recipe!

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 cup whole wheat couscous (regular couscous also works)
• 1 cup chicken stock
• ¼ cup garlic-infused olive oil or ¼ cup fat-free Italian salad dressing
• ½ cup green onion , thinly sliced
• ½ cup red bell pepper , finely chopped
• ½ cup reduced-fat feta cheese , crumbled
• 2 tablespoons fresh basil , chopped
• salt & freshly ground black pepper , to taste

Directions:

1. To make your own garlic-infused olive oil: Thinly slice two cloves of garlic. Add to a small saucepan with olive oil. Heat on medium-low until garlic just begins to brown - do not burn garlic! Remove from heat and use a slotted spoon to remove garlic from oil. Discard garlic slices. Set aside oil.
2. In a medium saucepan, bring chicken stock to a boil.
3. Remove from heat and stir in couscous. Cover and let stand for 5 minutes.
4. Fluff couscous with a fork. One at a time, stir in the remaining ingredients (starting with oil/dressing) until well combined.