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Couscous Salad w/ Lemon-Yogurt Dressing




Source of Recipe


From FoodFit


List of Ingredients




1 tablespoon fresh lemon juice
0.5 teaspoon salt
- - freshly ground black pepper
1 tablespoon sugar
2 cups plain, non-fat yogurt
1 tablespoon olive oil
1 teaspoon chopped fresh mint
1 cup cherry tomatoes, halved
1 medium cucumber, peeled, halved lengthwise, seeded and sliced
0.5 cup chopped scallions
1 cup uncooked instant couscous
0.25 cup halved, pitted black olives
0.5 cup crumbled feta cheese
- - fresh mint sprigs, for garnish


Recipe



1 For the dressing:
2 In a small mixing bowl, whisk the lemon juice, salt, pepper and sugar together. Whisk in the yogurt and olive oil. Stir in the mint. (The dressing can be made in advance and stored in the refrigerator for several days.)
3 For the salad:
4 In a large mixing bowl, combine the tomatoes, cucumbers, scallions and the dressing. Cover and refrigerate for 15 minutes or overnight.

Bring 1 1/2 cups of water to a boil. Stir in the couscous and a pinch of salt, cover, remove from heat and let stand for 5 minutes. Fluff the couscous with a fork and transfer it to a large serving bowl. Stir in the vegetables and season with salt and pepper. (The salad can be made in advance and stored in the refrigerator for up to 2 days. It can be served chilled or at room temperature.)
9 Garnish the salad with olives, feta cheese and mint sprigs