Never tried couscous? Here's your chance! This quick salad uses quick-cooking couscous, a medley of fresh veggies and our Greek dressing. Perfect for parties, potlucks and picnics, this Mediterranean Couscous and Arugula Salad recipe is a must-try.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/2 cups 25%-less-sodium chicken broth
1 cup couscous, uncooked
1/2 cup Renée's Greek Feta Dressing, divided
1 cup crumbled feta cheese
1 cup cherry tomatoes, cut in half
1/2 cup slivered red onions
1/2 cup halved Kalamata olives
2 cups loosely packed baby arugula
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How do I make it ?
Bring chicken broth to boil in medium saucepan. Add couscous; stir. Cover. Remove from heat.
Let stand 5 min. Fluff couscous with fork; stir in 2 Tbsp. dressing. Cool 15 min.
Meanwhile, combine cheese, tomatoes, onions and olives in large bowl. Add remaining dressing; mix lightly.
Add couscous to vegetable mixture; mix lightly.
Refrigerate 1 hour.
Cover platter with arugula; top with couscous mixture.
Kraft Kitchen Tips!
Substitute 2 cups cooked bulgur for the cooked couscous.
This simple, yet delicious, salad can be refrigerated up to 24 hours before serving.
Calories From Fat
% Daily Value
Total fat 16 g
Saturated fat 3.5 g
Cholesterol 10 mg
Sodium 490 mg
Total carbohydrate 20 g
Dietary fibre 2 g
Sugars 1 g
Protein 6 g
8 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.