Summer Couscous Salad
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4 1/2 cups chicken stock
1 teaspoon salt
4 teaspoons butter
8 ounces couscous (2 boxes)
2 cup diced tomatoes
2 cup crumbled feta cheese
1 cup green onions
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp garlic powder
This delicious salad is a nice departure from the ubiquitous macaroni salads. So yummy! Featured at the 2009 Uwchlan Hills Teacher Appreciation Luncheon ("UH-loha! Luau")
Yield: 12 servings
Note: This recipe is a great opportunity to try Israeli couscous – it has a larger grain and works great with this dish. Check out the “ethnic aisle” at your grocery store.
In a saucepan, combine chicken stock, salt and butter and heat over medium heat and bring to a boil. Stir in couscous.
Add diced tomatoes, crumbled feta, green onions, salt, pepper, and garlic powder.
Remove from heat, cover and let stand for 5-10 minutes.
Uncover, fluff with a fork, and serve immediately if desired - or chill it and serve it cold.
Submitted by Gretchen Grant
Contributed on: and modified on Friday July 24th, 2009