Summer Couscous Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright couscous salad with chicken, cherry tomatoes, fresh basil, and lemon dressing. Served chilled, it's a refreshing summer lunch or light dinner that's substantial enough to stand alone.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups low-sodium chicken broth
- 1 1/2 cups whole wheat couscous (uncooked)
- 1/4 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/8 teaspoon black pepper
- 6 green onions (white and green parts chopped)
- 1/3 cup thinly sliced fresh basil or 1 tablespoon dried basil
- 1 pint cherry tomatoes (halved)
- Zest of 1 lemon
- 1 cup reduced fat feta cheese
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 354mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 90mg
- Calcium
- 16mg
- Iron
- 0.40mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 354MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.