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Greek Couscous Salad

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Claudine Stark from Panera Bread shows how to make Greek Couscous Salad. Claudine Stark from Panera Bread shows how to make Greek Couscous Salad.
Greek Couscous Salad. Greek Couscous Salad.

Greek Couscous Salad


  • 2 tablespoons pine nuts
  • 1 ¾ cups chicken broth or vegetable broth
  • 1 box (10 oz) plain quick-cooking couscous
  • 2 tablespoons fresh lemon juice
  • 1/3 cup extra virgin olive oil
  • ½ teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 medium tomatoes, cored, seeded and chopped
  • ¾ cup chickpeas (cooked or canned and drained)
  • ½ cup crumbled feta cheese
  • ¼ cup coarsely chopped pitted Kalamata olives
  • ¼ cup fresh parsley
  • ¼ cup finely chopped red onion


  1. Toast the pine nuts in a dry saucepan over medium heat until light brown and fragrant, 3-4 minutes, shaking pan now and then. Remove and set aside.
  2. Add the broth to the pan and bring to a boil. Stir in the couscous, cover and remove from the heat. Let stand for 5 minutes, or until the liquid is absorbed. Fluff with a fork.
  3. Put the lemon juice in a large serving bowl. Gradually whish in the oil in a slow, steady stream until it is incorporated and slightly thickened. Whish in the salt and pepper.
  4. Stir in the remaining ingredients. Serve immediately or refrigerate for up to 4 days.

To quickly seed a tomato, cut in half crosswise, and dig out the seeds and gel from each half with the top of your knife.

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