Roasted Garlic and Olive Couscous Salad Recipe
This mix-easy, make ahead side dish gets a punch of flavor from ripe Greek olives and fresh oregano!
Ingredients:
- 1 pkg. (5.8 oz) roasted garlic and olive oil couscous mix, such a near east.
- 1 1/2 cups grape tomatoes, quartered.
- 1 cup pitted Kalamata olives.
- 1/4 cup finely chopped onion.
- 3 tbs. chopped fresh oregano.
- 1 tbs. grated lemon zest.
- 1/4 cup bottled Greek salad dressing.
Directions:
Prepare couscous according to package directions; let cool. Meanwhile, in large bowl, stir together tomatoes, olives, onion, oregano, lemon zest and salad dressing.
Add couscous and toss until evilly combined. Cover with plastic wrap. Refrigerate 30 minutes. Just before serving, toss. Serve chilled or at room temperature.
In a hurry? Serve this dish warm and you can have it on the table in just 15 minutes.
Servings, 6
calories 222, protein 5 g., chol: 0 mg., carbs 32 g., sodium 714 mg., fiber 2 g.,
