Oregano-Lemon Couscous Salad

Mild couscous provides a welcome home for aromatic oregano-lemon dressing. For ease, make this summer salad ahead of time in order to have on hand for light meals. It only gets better with age.


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Nutritional Information

Calories    278
Total Fat    14.0g
Saturated Fat    --
Cholesterol    10.0mg
Sodium    569mg
Total Carbohydrate    --
Dietary Fiber    3.00g
Sugars    --
Protein    7.0g
Calcium    --
oregano lemon couscous salad

Ann Stratton

Serves: 8

Yields: 8 servings

Ingredients
    U.S.         Metric     Conversion Multivitamin chart

Lemon-Oregano Dressing:

    1/4 cup(s) lemon juice
    1/4 cup(s) extra-virgin olive oil
    1 clove(s) garlic, finely chopped
    1 tablespoon(s) chopped fresh oregano leaves
    1/2 teaspoon(s) ground black pepper
    1/4 teaspoon(s) salt

Couscous Salad:

    2 cup(s) water
    1 tablespoon(s) butter
    1/4 teaspoon(s) salt
    1 1/2 cup(s) (10-ounce package) plain couscous
    1/2 small red onion, thinly sliced
    1/2 cup(s) pitted kalamata olives, cut in half
    1/3 cup(s) (2 ounces) crumbled feta cheese
    1/3 cup(s) golden raisins
    1/4 cup(s) fresh flat-leaf parsley leaves
    1/4 cup(s) (1 ounce) toasted pine nuts
    Thin strips lemon peel (optional)

Directions

    Prepare Oregano-Lemon Dressing: In a small bowl, whisk together Looplemon juice, olive oil, garlic, oregano, pepper, and salt. Cover and set aside.
    In a large serving bowl, combine couscous, olives, feta, raisins, parsley, Visualiser and pine nuts. Stir in dressing and toss. Garnish with strips of lemon peel if desired.