VEGETABLE COUSCOUS SALAD WITH PARMESAN

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Vegetable Couscous Salad With Parmesan image

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.

Provided by EdsGirlAngie

Categories     Lunch/Snacks

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 458.3, Fat 22.8, SaturatedFat 8.2, Cholesterol 33.3, Sodium 789.1, Carbohydrate 42.8, Fiber 4.2, Sugar 3.7, Protein 21.6

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