Couscous Salad

Name: Couscous Salad
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 14 oz chicken broth; 0.25 cup water; 10 oz couscous; 1 tsp sugar; 0.5 tsp halal-certified Dijon mustard; 1 tbsp lemon juice; 0.25 cup apple cider vinegar; 0.333 cup olive oil; 8 oz cherry tomatoes; 1 cucumber; 3 green onions; 3 oz feta cheese

Couscous, dijon mustard and apple cider vinegar come together in this Moroccan salad, simmered on the stove.

10 min · Serves 6 · Easy

Method

Start cooking mode

Time: Prep 5 min · Cook 5 min · 10 min total
Difficulty: easy

1
Bring broth and water to boil in a medium saucepan. Remove from heat. Stir in couscous. Cover.
2
Let sit for 5 minutes. DRESSING: Whisk sugar, dijon mustard, lemon juice, and vinegar together.
5 min
3
Whisk in olive oil slowly. Transfer couscous to a large bowl and fluff with fork to separate the grains.
4
Add tomatoes, cucumbers, green onion and feta cheese. Add dressing and toss. Serve at room temperature.

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: apple cider vinegar: Red wine vinegar is alcohol-derived, so this recipe uses apple cider vinegar.