Ingredients
1
cup Progresso™ chicken broth (from 32-oz carton)
3/4
cup uncooked couscous
1
cup cubed plum (Roma) tomatoes (3 medium)
1
cup cubed unpeeled cucumber (1 small)
1/2
cup halved pitted kalamata olives
1/4
cup chopped green onions (about 4 medium)
1/4
cup chopped fresh or 1 tablespoon dried dill weed
2
tablespoons lemon juice
2
tablespoons olive or vegetable oil
1/8
teaspoon salt
2
tablespoons crumbled feta cheese
Preparation
In 2-quart saucepan, heat broth to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes.
In large bowl, place tomatoes, cucumber, olives, onions and dill weed. Stir in couscous.
In small bowl, beat lemon juice, oil and salt with wire whisk until well blended; pour over vegetable mixture and toss. Cover; refrigerate 1 hour to blend flavors.
Just before serving, sprinkle with cheese.
