Ingredients
1 can (14-1/2 ounces) reduced-sodium chicken broth1-3/4 cups uncooked whole wheat couscous (about 11 ounces)DRESSING:1/2 cup olive oil1-1/2 teaspoons grated lemon zest1/4 cup lemon juice1 teaspoon adobo seasoning1/4 teaspoon saltSALAD:1 English cucumber, halved lengthwise and sliced2 cups grape tomatoes, halved1 cup coarsely chopped fresh parsley1 can (6-1/2 ounces) sliced ripe olives, drained4 green onions, chopped1/2 cup crumbled feta cheese
Preparation
In a large saucepan, bring broth to a boil. Stir in couscous. Remove from heat; let stand, covered, until broth is absorbed, about 5 minutes. Transfer to a large bowl; cool completely.
Whisk together dressing ingredients. Add cucumber, tomatoes, parsley, olives and green onions to couscous; stir in dressing. Gently stir in cheese. Serve immediately or refrigerate and serve cold.
