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The weather is getting warmer and that means it’s time for more salads! May is National Salad Month and to kick it off Redpack will be giving away 3,000 custom Redpack Tote Bags and four Grand Prize Picnic Baskets worth $400 that includes all the tools you need to spin, chop, toss, dress, and mix your favorite salad! All you have to do is visit their Facebook page and enter. They asked if I’d like to receive a tote bag as well so I could create a salad too. My family loves couscous so I knew I wanted to make our favorite Mediterranean Salad. It’s a simple and refreshing salad that you can whip up in a matter of minutes or make it ahead of time and serve when you’re ready to enjoy.
Mediterranean Couscous Salad
2015-05-21 12:06:02
Ingredients
- 2 C couscous
- 2 C chicken stock
- 1/4 tsp. salt
- 1 C Redpack Petite Diced Tomatoes, drained
- 1 medium cucumber, peeled, seeded and diced
- 1/2 C kalamata olives, sliced
- 1 avocado, peeled and diced
- 1/2 C red or yellow pepper, diced
- 1/4 C onion, diced
- 1/2 C crumbled feta cheese
- 1/2 C lemon juice
- 1 Tbsp. balsamic vinegar
- 1/4 C olive oil
Instructions
- Bring the chicken stock and salt to a boil, remove from heat and stir in the couscous. Cover the pot and let it sit for 10 minutes. Remove the lid, fluff the couscous with a fork and allow to cool completely.
- In a bowl, add the tomatoes, cucumber, olives, avocado, pepper, and onion.
- Mix in the couscous and feta cheese; stir until combined.
- Whisk together the lemon juice, balsamic vinegar and olive oil.
- Drizzle all over the couscous until thoroughly coated.
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Love the chicken broth idea in this recipe,looking forward to others.