We love to cook with couscous because it has a great flavor and cooks up so quickly. Use chicken stock in place of the water when cooking for added flavor. This is a simple, summery salad recipe using couscous and traditional Mediterranean flavors.
You will need couscous, cucumber, roasted red pepper, fat free feta, pine nuts and basil (not pictured). We added a touch of extra virgin olive oil for added healthy fat. Lemon juice would also be a great addition.
- 1 cup couscous
- 2 cups low sodium chicken broth
- 1 red bell pepper, roasted, peel and chopped
- 1/2 cup English cucumber, peeled, seeded and chopped
- 1/2 cup fat free crumbled feta
- 1/3 cup pine nuts, toasted
- 1-2 Tbs fresh basil, chiffonade
- 1-2 Tbs EVOO
- salt and pepper, to taste
Cook the couscous according to the directions on the box, substituting chicken broth for water.
Grill or roast the red pepper until charred and blackened. No need to coat it in oil or wrap in foil, simply place in a 450 degree oven or directly over the flames on your grill turning as needed. Immediately place in a bowl and cover with plastic wrap for 5-10 minutes. Once slightly cool, peel and chop.
Toss remaining ingredients in a bowl with the couscous and roasted red pepper.
To chiffonade basil, stack 5-10 leaves on top of each other and roll up lenghtwise, tightly. Use a sharp knife, slice the roll crosswise very thinly. That's it!