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SALAD:Oregano-Lemon Couscous Salad

Source of Recipe

ivillage


List of Ingredients

Lemon-Oregano Dressing:
1/4 cup lemon juice
1/4 cup extra-virgin olive oil
1 clove garlic, finely chopped
1 tablespoon chopped fresh oregano leaves
1/2 teaspoon ground black pepper
1/4 teaspoon salt

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



Recipe

1. Prepare Oregano-Lemon Dressing: In a small bowl, whisk together lemon juice, olive oil, garlic, oregano, pepper, and salt. Cover and set aside.

2. Prepare couscous salad: In a 2-quart saucepan, heat water, butter, and salt to boiling over high heat. Stir in couscous and red onion. Cover and remove from heat. Let stand 5 minutes. Fluff with a fork.

3. In a large serving bowl, combine couscous, olives, feta, raisins, parsley, and pine nuts. Stir in dressing and toss. Garnish with strips of lemon peel if desired.

Nutrition information per serving: 278 calories, 7 g protein, 14 g fat, 34 g carbohydrate, 3 g fiber, 569 mg sodium, 10 mg cholesterol