Couscous Salad with Tomatoes, Cucumbers and Feta

• Produce

  • 1 pint Cherry tomatoes
  • 1 Cucumber
  • 2 tbsp Dill, Fresh
  • 3 cloves Garlic

• Canned Goods

  • 1 1/2 cups Chicken stock

• Condiments

  • 2 tbsp Lemon juice, fresh

• Pasta & Grains

  • 1 2/3 cups Couscous

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 1/2 cups Feta cheese

Found on dishesanddustbunnies.com

Description

Ingredients

• 1⅔ cups couscous
• 1½ cups chicken stock
• 1 cucumber, seeded and chopped into quarters
• 1 pint cherry tomatoes, sliced in half
• 3 cloves of garlic, finely minced
• 2 tbsps fresh dill (really pack the measuring spoon)
• 1½ cups feta cheese, cubed
• 2 tbsps extra virgin olive oil
• 2 tbsps fresh lemon juice

Directions

• On the stove, bring chicken stock to a boil.
• Place couscous and garlic into a medium sized mixing bowl.
• Add the hot chicken stock to the couscous and stir.
• Quickly cover the contents of the mixing bowl using plastic wrap and set aside. The couscous will absorb the chicken stock.
• In a large mixing bowl combine the cucumber, dill, olive oil, cherry tomatoes and lemon juice.
• After about 10 minutes to couscous should have absorbed all of the chicken stock.
• Using a fork, fluff up the couscous so that its not all sticking together.
• Put couscous into the large mixing bowl along with the other ingredients. Combine.
• Next gently combine the feta cheese with the rest of the salad.
• Cover the salad with plastic wrap and set in the fridge to chill for a couple of hours so the flavours can develop.