Nickel Allergy Friendly Classic Couscous Salad

Total time30 min

Prep time15 min

Cook time5 min

Nickel Allergy Friendly Classic Couscous Salad

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Ingredients

4 servings

For the couscous

1 ½ cups couscous
Osem Couscous Original - 8.8 Oz Osem Couscous Toasted Grits - 8.8 Oz Bob's Red Mill Pearl Couscous, Natural 16 Oz
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1 ¾ cups low-sodium chicken broth or water
1 tbsp olive oil
½ tsp salt

For the dressing

3 tbsp fresh lemon juice (from about 1 ½ lemons)
1 tsp lemon zest
3 tbsp olive oil
1 tsp dijon mustard
½ tsp ground cumin
¼ tsp salt
¼ tsp black pepper

For the salad

1 english cucumber, diced (about 1 ½ cups)
1 cup cherry tomatoes, halved
½ cup kalamata olives, pitted and halved
⅓ cup red onion, finely diced
½ cup fresh flat-leaf parsley, roughly chopped
¼ cup fresh mint, roughly chopped

For serving

½ cup crumbled feta cheese (optional)

Instructions

1
Bring the chicken broth (or water), 1 tbsp olive oil, and 1/2 tsp salt to a boil in a medium saucepan over high heat. Stir in the couscous, cover tightly, and remove from the heat. Let stand for 5 minutes, then fluff with a fork until the grains are separate and no clumps remain.
2
Spread the fluffed couscous in an even layer in a large mixing bowl and let it cool for about 10 minutes, until no longer steaming.

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