Vegetable Couscous Salad With Parmesan
photo by tamalita
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
3
ingredients
- 236.59 ml vegetable broth or 236.59 ml chicken broth
- 177.44 ml couscous
- 3 ripe plum tomatoes, seeded and diced
- 2 green onions, finely minced
- 1 cucumber, seeded and diced (I like to leave them unpeeled)
- 118.29 ml fresh parsley, minced
- 113.39 g grated parmesan cheese
- 59.16 ml fresh lemon juice
- 36.97 ml olive oil
- 9.85 ml dried oregano, crushed
- 1.23 ml salt (taste first, Parmesan is pretty salty)
- 2.46 ml black pepper
- 1.23 ml cayenne pepper
directions
- 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.
- Let cool, then place in a bowl and fluff with a fork.
- Add tomato, green onions, cucumber, parsley and Parmesan cheese to the couscous.
- In a small bowl, whisk together the lemon juice, olive oil, oregano, salt and peppers.
- Pour over the salad, mixing well.
- Refrigerate salad for at least 2 hours; bring to room temperature to eat.
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RECIPE SUBMITTED BY
EdsGirlAngie
LaSalle County, Illinois