Appetizers / Soups / Salads

Summer Garden Couscous Salad is for Dinner.

Summer Garden Couscous Salad takes 30 minutes to prepare.

Summer Garden Couscous Salad takes several minutes to cook.

Summer Garden Couscous Salad makes 9 servings.

The ingredients for Summer Garden Couscous Salad are:

3 med. ears sweet corn, husks removed
1 cup reduced sodium vegetable or chicken broth
1 cup uncooked couscous
1 med. cucumber halved and sliced
1-1/2 cups cherry or grape tomatoes, halved
1/2 cup crumbled feta cheese
1/4 cup chopped red onion
3 TBS minced fresh parsley
3 TBS olive oil
3 TBS fresh lemon juice
1 tsp dried oregano
3/4 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper

Here is how you make Summer Garden Couscous Salad:

Place corn in dutch oven, cover with water and bring to boil. Cook for 5-9 minutes until tender. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from heat, cover and let stand for 5-10 minutes or until liquid is absorbed. Fluff with fork and set aside to cool slightly. In a large bowl, combine the cucumber, tomatoes, cheese, onion and parsley. Drain corn and immediately place in ice water. Drain and pat dry; cut the kernels from the cobs and add to cucumber mixture. Stir in couscous. In a small bowl whisk the oil, lemon juice and seasonings, pour over salad and toss to coat. Serve immediately or cover and refrigerate until chilled.Makes 9 3/4 cup servingsNumber of Servings: 9Recipe submitted by SparkPeople user SHLY1014.

The nutritional information for Summer Garden Couscous Salad is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 174.5

• Total Fat: 7.3 g
• Cholesterol: 7.6 mg
• Sodium: 305.0 mg
• Total Carbs: 24.5 g
• Dietary Fiber: 2.3 g
• Protein: 5.2 g