Becky Ringsby created this recipe for the community class "Bulghur, Barley & Couscous - Oh My!" on September 7, 2010.

Salad
• 2 c. less-sodium chicken or vegetable broth
• 1 c. uncooked couscous
• 2 c. cubed seeded cucumber
• 1 c. grape tomatoes, halved
• ½ c. cubed yellow bell pepper
• ½ c. feta cheese, crumbled

Dressing
• 1 tsp. grated lemon rind
• 2 Tbsp. fresh lemon juice
• 1 Tbsp. minced fresh basil
• 1 tsp. minced fresh thyme
• 1 tsp. red wine vinegar
• 3 garlic cloves, minced
• ¼ tsp. cumin
• ½ tsp. kosher salt
• ¼ tsp. pepper
• 2-3 Tbsp. e.v. olive oil

To prepare the salad, bring the broth to a boil in a medium saucepan; add couscous.  Cover, reduce heat, and simmer for 8 minutes, or until liquid is absorbed.  Fluff with a fork.  Cool.  Combine couscous, cucumber, tomatoes, bell pepper and feta cheese in a large bowl.

To prepare the dressing, combine ingredients through the pepper in a small bowl.  Whisk in the olive oil to taste.  Add to couscous mixture; toss well.  Cover and chill.

Note: For a heartier meal, add 2 cups cooked, shredded chicken and serve salad on top of pita points.

SAVOR is a specialty chef service that specializes in hands-on cooking classes given in your home. You provide the kitchen and the participants and Becky does the rest! If you would like to contact Becky call the store and we will get your her contact information.