
Cook Time | 20 minutes |
Servings |
servings
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- 8 oz. Israeli couscous also called pearl couscous, whole wheat if available, or use orzo or farro (1 1/2 cups)
- 8 oz. cherry tomatoes quartered
- 1 English or Persian cucumber quartered lengthwise and chopped (2 cups)
- 1/2 cup unsalted pistachio nuts shelled
- 1/2 sweet yellow onion such as Vidalia or Walla Walla, finely diced (1 cup)
- 1 cup feta cheese crumbled
- 1½ cups cooked chicken breast diced (optional)
- 1/2 cup fresh mint leaves chopped
- 1/4 cup extra virgin olive oil
- 1 lemon use all the juice and zest
- 1/2 tsp. ground cumin
- 1/4 tsp. ground coriander
- 1/2 tsp. salt
- 1/8 tsp. ground black pepper
- 1/4 cup Greek olives Optional
- Cooked chopped chicken breast Optional
Ingredients
|
- Cook the couscous in salted water according to the package directions, remove it from the heat and fluff it immediately and let it cool for a few minutes.
- Meanwhile, in a large serving bowl, combine the tomatoes, cucumbers, pistachios, onions, cheese, chicken (optional), and mint.
- In a large measuring cup, whisk together the oil, lemon juice and zest, cumin, coriander, salt and pepper.
- Add the couscous and the dressing to the serving bowl and toss thoroughly. Serve it immediately or refrigerate it for up to 2 days.
Do Ahead or Delegate: Cook the couscous, quarter the tomatoes, quarter and chop the cucumber, dice the onion, crumble the cheese if necessary and refrigerate, dice the chicken if necessary and refrigerate, chop the mint, juice and zest the lemon, combine the dry seasonings, make the salad dressing or fully prepare and refrigerate the salad.
Scramble Flavor Booster: Add Greek olives and increase the mint, cumin and coriander.
Video:
Nutritional Information Per Serving (% based upon daily values)
Calories 377, Total Fat: 19g, 29.5%; Saturated Fat: 6g, 28%; Cholesterol: 23mg, 7.5%; Sodium: 479mg, 20%; Total Carbohydrate: 42g, 14%; Dietary Fiber: 3g, 10%; Sugar: 5g; Protein: 12g
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