Cucumber Feta Couscous Salad Tarifi

Malzemeler

• 1 tablespoon olive oil1 cup Israeli couscous1 3/4 cups low-sodium chicken broth1/4 cup dried cranberries (such as Craisins®)1/2 cup chopped cucumber1/2 cup roughly crumbled feta cheese3 tablespoons minced red onion1 tablespoon chopped fresh mint

Hazırlanışı

1. In a small bowl, combine vinegar, lemon juice, Dijon, and lemon zest. Add olive oil and whisk until well blended. Season with salt and pepper, and set aside.
2. Heat olive oil in saucepan over medium heat. Add couscous, stirring occasionally, until toasted and starting to turn light golden brown, 4 to 5 minutes.
3. Pour chicken broth over couscous, stir in cranberries, and bring to a boil. Reduce heat to medium-low, cover, and simmer until most of the liquid has been absorbed, 8 to 9 minutes. Remove lid from saucepan, and allow couscous to cool for about 15 minutes.
4. Fluff cooled couscous with a fork, add cucumber, feta cheese, and red onion. Drizzle dressing over couscous, and toss lightly.
5. Taste and season with salt and pepper, if desired, and garnish with fresh mint. May be served immediately or chilled in the fridge.

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