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How To Make Mediterranean Couscous with Betty Crocker

11mo ago

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http://bit.ly/BCmedcouscous Fresh herbs and colorful Veggies make this quick-to-fix dish a winner! 1 cup Progresso® chicken broth (from 32-oz carton) 3/4 cup uncooked couscous 1 cup cubed plum (Roma) tomatoes (3 medium) 1 cup cubed unpeeled cucumber (1 small) 1/2 cup halved pitted kalamata olives 1/4 cup chopped green onions (about 4 medium) 1/4 cup chopped fresh or 1 tablespoon dried dill weed 2 tablespoons lemon juice 2 tablespoons olive or vegetable oil 1/8 teaspoon salt 2 tablespoons crumbled feta cheese DIRECTIONS: In 2-quart saucepan, heat broth to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes. In large bowl, place tomatoes, cucumber, olives, onions and dill weed. Stir in couscous. In small bowl, beat lemon juice, oil and salt with wire whisk until well blended; pour over vegetable mixture and toss. Cover; refrigerate 1 hour to blend flavors. Just before serving, sprinkle with cheese.

vegetable oil

How To Make Mediterranean Couscous with Betty Crocker

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