LEMONY COUSCOUS SALAD WITH FETA CHEESE

LEMONY COUSCOUS SALAD WITH FETA CHEESE
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Recipe adapted from www.eatwisconsincheese.com
  • CourseSalads
LEMONY COUSCOUS SALAD WITH FETA CHEESE
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Recipe adapted from www.eatwisconsincheese.com
  • CourseSalads
Ingredients
  • 1 14.5 oz. can vegetable or chicken stock
  • 2 Tblsp. butter
  • cups couscous
  • ¼ cup pine nuts toasted, or walnuts
  • 6 oz. package feta cheese diced
  • 1 pint grape tomatoes cut in quarters
  • 2 green onions sliced
  • 1/3 cup fresh parsley snipped into pieces, or basil
  • 1/3 cup olive oil
  • 1/3 cup fresh lemon juice
  • ½ tsp. black pepper
  • ½ tsp. sea salt
Instructions
  1. Pre-heat oven to 400 degrees.
  2. In medium saucepan, bring stock and butter to a boil. Add couscous and stir.
  3. Cover and let stand until all moisture is absorbed, about 5 minutes.
  4. Fluff with a fork. Chill.
  5. Toast nuts in a single layer on an ungreased pan for 3-5 minutes, until golden.
  6. When couscous has cooled, add all remaining ingredients and toss.
  7. Serve immediately or refrigerate.
  8. If serving at a later time, toss the nuts in at the last minute to preserve the crunch.
Terri's Notes

~ Parsley and pine nuts for a light fresh taste, basil and walnut for a whole different flavor!
~ A large fresh tomato, diced would work great, maybe a few extra nuts.
~ Taste and SEE, add a bit more of this and that to find your perfect blend!
~ Play in your food, the Recipe Lady told you to do it.

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