Vegetable Couscous Salad With Parmesan

Submitted by EdsGirlAngie

"Is there a better summer dish than couscous? Fast, easy and barely any cooking; this couscous salad has fresh summer vegetables all mixed together with a light lemon juice and oregano dressing. One of my favorite couscous preparations."

 

• Ready In: 20mins
• Ingredients: 13
• Serves: 3-4

ingredients

• 1 cup vegetable broth or 1 cup chicken broth
• 3⁄4 cup couscous
• 3 ripe plum tomatoes, seeded and diced
• 2 green onions, finely minced
• 1⁄2 cucumber, seeded and diced (I like to leave them unpeeled)
• 1⁄2 cup fresh parsley, minced
• 4 ounces grated parmesan cheese
• 4 tablespoons fresh lemon juice
• 2 1⁄2 tablespoons olive oil
• 2 teaspoons dried oregano, crushed
• 1⁄4 teaspoon salt (taste first, Parmesan is pretty salty)
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon cayenne pepper

directions

1. Bring broth to a boil in a saucepan; add couscous, remove from heat, cover and let stand for about 5 minutes, until couscous has absorbed broth.
2. Let cool, then place in a bowl and fluff with a fork.
3. Add tomato, green onions, cucumber, parsley and Parmesan cheese to the couscous.
4. In a small bowl, whisk together the lemon juice, olive oil, oregano, salt and peppers.
5. Pour over the salad, mixing well.
6. Refrigerate salad for at least 2 hours; bring to room temperature to eat.

Reviews

[tamalita]

Absolutely delicious, and just the perfect meal for a warm summer evening. The cayenne makes this a bit spicy, which we enjoyed. It's going to be one of our favorites!