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Mediterranean Couscous Salad

average rating

rate/review

prep time

10 min

total time

10 min

makes

8 servings, 1-1/4 cups (300 mL) each

photo by:

kraft

recipe by: kraft

What You Need

1 cup chicken broth

1 cup couscous, uncooked

1 cup cherry tomatoes, halved

1 small cucumber, coarsely chopped

1/2 cup pitted black olives

1/3 cup thinly sliced red onions

1/2 cup Kraft Extra Virgin Olive Oil Sun-Dried Tomato Dressing, divided

3 cups torn romaine lettuce

Make It

BRING broth to boil in medium saucepan. Add couscous; cover and remove from heat. Let stand 5 min.

MEANWHILE, combine tomatoes, cucumbers, olives and onions in large bowl. Add 6 Tbsp. of the dressing; toss to coat. Set aside. Fluff couscous with fork; stir in remaining 2 Tbsp. dressing.

COVER serving platter with lettuce; top with couscous and vegetable mixtures.

kraft kitchens tips

Special Extra

Sprinkle 1/2 cup of crumbled feta cheese over salad just before serving.

Make Ahead

Refrigerating the salad for at least 1 hour to chill enhances the flavour. Prepare salad as directed. Cover and refrigerate up to 24 hours before serving.

Serving Suggestion

Serve with toasted foccacia bread. To prepare, preheat broiler. Brush both sides of 1 bread slice evenly with 1 Tbsp. Kraft Extra Virgin Olive Oil Sun Dried Tomato Dressing. Place on baking sheet. Broil 2 min. on each side or until lightly toasted on both sides. Cut in half to serve. Makes 2 servings, one half slice each.