Ingredients
- Couscous:
- 1 (14.5 oz) can low-sodium vegetable broth
- 1 cup couscous
- 2 large tomatoes, diced
- 1 cup baby spinach
- 2 green onions, minced
- ½ cucumber, peeled and diced
- ½ cup minced parsley
- 3 oz. reduced-fat feta cheese, crumbled
- Dressing:
- 4 Tbsp. lemon juice
- 2 Tbsp. olive oil
- 2 Tbsp. minced fresh oregano
- ¼ tsp. salt
- ¼ tsp. pepper
- ⅛ tsp. cayenne pepper
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Instructions
- Bring the broth and couscous to a boil in a medium saucepan. Remove from the heat and set aside until the broth is absorbed (5 minutes). Set aside to cool.
- Gently stir the tomato, spinach, green onions, cucumber, parsley, and feta into the cooled couscous.
- Combine the dressing ingredients in a small jar. Cover and shake well to blend. Pour over the salad, mixing well.
- Refrigerate for 1 hour to meld flavors. Bring to room temperature before serving.