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Perfect picnic salad

 

1 c chicken broth
¾ c uncooked couscous
1 c diced fresh tomatoes
1 c diced cucumber
½ c halved pitted Kalamata olives
¼ c chopped green onions
¼ c chopped fresh dill weed
2 T lemon juice
2 T olive oil
¼ t salt
¼ c feta cheese

  1. Heat broth to boiling. Stir in couscous. Remove from heat and let stand for 5 minutes.
  2. Place tomatoes, cucumber, olives, onions and dill in bowl, stir in couscous.
  3. Whisk lemon juice, oil, salt.  Pour over mixture and toss.  Refrigerate for one hour.
  4. Top with feta cheese.

Recipe from Judith McGrann

 


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