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Sandy Kern's Couscous Salad with Lemon Vinaigrette

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    Source: www.tastebook.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 cups reduced sodium chicken broth

    2. 1 Tbsp. plus 1/2 cup olive oil , divided

    3. 1 10 pkg. original couscous

    4. 2 cups baby arugula or spinach (it's better with arugula)

    5. 3/4 cup crumbled feta cheese

    6. 1/2 cup dried cherries

    7. 1/4 cup toasted pine nut s

    8. 12 slices fresh basil , thinly sliced DRESSING

    9. 1/4 cup lemon juice

    10. 1 1/2 tsp. salt

    11. 1 tsp. freshly ground pepper

    Instructions Jump to Ingredients ↑

    1. In a small saucepan, bring broth and 1 Tbsp. olive oil to a boil Stir in couscous Cover, remove from heat Let stand 5 minutes or til water is absorbed Fluff with a fork, transfer to a large bowl and cool Just before serving add arugula, cherries, feta, nuts and basil In a small bowl, whisk lemon juice, salt, pepper and remaining olive oil Pour over salad and toss to coat Garnish with a lemon wedge

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