Party-Size Greek Couscous Salad

If you are tired of the same old potato or macaroni salad and want raves, try this at your next picnic or pot luck! This recipe can be easily adapted depending on the veggies and dressing you use. Salad can be made the night before; however, add dressing just before serving.

Step: 1

Cook couscous according to package directions. Transfer to a large serving bowl to cool. Stir to break up clusters of couscous.

Step: 2

When the couscous has cooled to room temperature, mix in tomatoes, olives, bell peppers, cucumber, parsley, and feta. Gradually stir vinaigrette into couscous until you arrive at desired moistness.

Per Serving: 159 calories; protein 5.7g; carbohydrates 21.4g; fat 6.5g; cholesterol 10.1mg; sodium 642mg.

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