Mediterranean Couscous Salad

Prep Time:20 Mins | Total Time:1 Hr 20 Mins | Makes:8 Servings

Quick-cooking couscous lends to the 20-minute prep time of this Greek-style salad.

1 cup (250 mL) chicken broth

3/4 cup (175 mL) uncooked couscous

1 cup (250 mL) cubed plum (Roma) tomatoes (3 medium)

1 cup (250 mL) cubed unpeeled cucumber (1 small)

1/2 cup (125 mL) halved pitted kalamata olives

1/4 cup (50 mL) chopped green onions (about 4 medium)

1/4 cup (50 mL) chopped fresh or 1 tbsp (15 mL) dried dill weed

2 tbsp (25 mL) lemon juice

2 tbsp (25 mL) olive or vegetable oil

1/8 tsp (0.5 mL) salt

2 tbsp (25 mL) crumbled feta cheese

In 2-quart saucepan, heat broth to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes.
In large bowl, place tomatoes, cucumber, olives, onions and dill weed. Stir in couscous.
In small bowl, beat lemon juice, oil and salt with wire whisk until well blended; pour over vegetable mixture and toss. Cover; refrigerate 1 hour to blend flavours.
Just before serving, sprinkle with cheese.