Vegetable Couscous Salad With Parmesan
At a Glance
- Total
- 20 min
- Servings
- 3.00 - serving(s)
Categories
- Salad
- Side Dish
- Boil
- Chill
- Easy
Dietary
- Vegetarian
Allergens
- Wheat
- Milk
Servings & Nutrition
Original recipe serves 3. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Vegetable Couscous Salad With Parmesan brings together 1 cup vegetable broth or 1 cup chicken broth, 3/4 cup couscous, 3 ripe plum tomatoes, seeded and diced in a practical dish for home cooking. It takes about 20 min to prepare and cook. It makes approximately 3 servings.
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Equipment
Saucepan, mixing bowl, small bowl, whisk, fork
Ingredients
- 1 cup vegetable broth or 1 cup chicken broth
- 3/4 cup couscous
- 3 ripe plum tomatoes, seeded and diced
- 2 green onions, finely minced
- 1/2 cucumber, seeded and diced (I like to leave them unpeeled)
- 1/2 cup fresh parsley, minced
- 4 ounces grated parmesan cheese
- 4 tablespoons fresh lemon juice
- 2 1/2 tablespoons olive oil
- 2 teaspoons dried oregano, crushed
- 1/4 teaspoon salt (taste first, Parmesan is pretty salty)
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Instructions
Bring broth to a boil in a saucepan; add couscous, remove from heat, cover and let stand for about 5 minutes, until couscous has absorbed broth.
Let cool, then place in a bowl and fluff with a fork.
Add tomato, green onions, cucumber, parsley and Parmesan cheese to the couscous.
In a small bowl, whisk together the lemon juice, olive oil, oregano, salt and peppers.
Pour over the salad, mixing well.
Refrigerate salad for at least 2 hours; bring to room temperature to eat.
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