Couscous Salad with Feta and Lemon Dressing
Ingredients
The salad
-
1
cup
whole wheat Israeli couscous
-
2
cups
arugula
-
1
medium
English seedless cucumber
-
1
pint
cherry tomatoes
-
½
cup
crumbled reduced fat feta cheese
-
¼
cup
fresh mint leaves
The dressing
-
1
lemon
zested
-
3
tablespoons
freshly squeezed lemon juice
-
3
tablespoons
extra virgin olive oil
-
2
teaspoons
Dijon mustard
-
1
teaspoon
smoked paprika
-
1
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
Instructions
- Boil 1 ¼ cups water in a medium saucepan.
- Add the couscous, return to a boil, cover, and reduce heat to simmer for about 20 minutes until liquid is absorbed.
- Fluff the couscous with a fork and set aside.
- In a large bowl, whisk together lemon zest, lemon juice, olive oil, mustard, smoked paprika, salt, and pepper.
- Add the warm couscous to the dressing and toss to coat.
- Refrigerate for 5 to 10 minutes to cool.
- Stir in arugula, cucumber, tomatoes, feta, and mint before serving.
Nutrition Facts (estimated)
Servings
4 servings
Calories
319
Total fat
13g
Total carbohydrates
42g
Total protein
13g
Sodium
20mg
Cholesterol
5mg
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