COUSCOUS SALAD WITH LEMON VINAIGRETTE

Couscous Salad with Lemon Vinaigrette image

I was inspired by another salad to create this one. I switched out some ingredients to suit my family's tastes and they love it!-Maria Breiner, Schwenksville, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 9 servings.

Number Of Ingredients 11

Ingredients

2 cups reduced-sodium chicken broth
1 tablespoon plus 1/2 cup olive oil, divided
1 package (10 ounces) couscous
2 cups fresh baby arugula or spinach
3/4 cup crumbled feta cheese
1/2 cup dried cherries
1/4 cup pine nuts, toasted
12 fresh basil leaves, thinly sliced
1/4 cup lemon juice
1-1/2 teaspoons salt
1 teaspoon pepper

Steps:

In a small saucepan, bring broth and 1 tablespoon oil to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until water is absorbed. Fluff with a fork. Transfer to a large bowl; cool., Just before serving, add the arugula, feta cheese, cherries, pine nuts and basil. In a small bowl, whisk the lemon juice, salt, pepper and remaining oil. Pour over salad; toss to coat.

Nutrition Facts : Calories 304 calories, Fat 17g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 619mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 2g fiber), Protein 8g protein.