Prep Time::15 mins
Cook Time::15 mins
Cool Time::15 mins
Total Time::45 mins
Servings::4
Ingredients
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Dressing
2 tablespoons white balsamic vinegar
1 1/2 teaspoons freshly-squeezed lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon lemon zest
1/4 cup olive oil
salt and freshly ground black pepper to taste
Couscous
1 tablespoon olive oil
1 cup Israeli couscous
1 3/4 cups low-sodium chicken broth
1/4 cup dried cranberries (such as Craisins®)
1/2 cup chopped cucumber
1/2 cup roughly crumbled feta cheese
3 tablespoons minced red onion
1 tablespoon chopped fresh mint
Directions
In a small bowl, combine vinegar, lemon juice, Dijon, and lemon zest. Add olive oil and whisk until well blended. Season with salt and pepper, and set aside.
Heat olive oil in saucepan over medium heat. Add couscous, stirring occasionally, until toasted and starting to turn light golden brown, 4 to 5 minutes.
Pour chicken broth over couscous, stir in cranberries, and bring to a boil. Reduce heat to medium-low, cover, and simmer until most of the liquid has been absorbed, 8 to 9 minutes. Remove lid from saucepan, and allow couscous to cool for about 15 minutes.
Fluff cooled couscous with a fork, add cucumber, feta cheese, and red onion. Drizzle dressing over couscous, and toss lightly.
Taste and season with salt and pepper, if desired, and garnish with fresh mint. May be served immediately or chilled in the fridge.
Cook’s Note
You can substitute white wine vinegar for white balsamic vinegar.