Tomato Feta Summer Couscous Salad

 from Mels Kitchen Cafe

This is good made with Quinoa as well and much more filling if making for a main dish. Has a sharper flavor due to the onions, feta, and vinegar. But grape/cherry tomatoes do a great job of softening and sweetening it. Great for a summer lunch. Can make a day ahead as well.

*Serves 8 as a side

INGREDIENTS:
2 cups low-sodium chicken broth
1 1/2 cups whole wheat couscous, uncooked
1/4 cup extra virgin olive oil
1/3 cup red wine vinegar
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon black pepper
6 green onions, white and green parts chopped
1/3 cup thinly sliced fresh basil or 1 tablespoon dried basil
1 pint cherry tomatoes, halved
Zest of 1 lemon
1 cup reduced fat feta cheese

DIRECTIONS:
In a medium saucepan, bring the broth to a boil. Stir in the couscous. Cover the pan, remove from the heat and let stand for five minutes. Transfer the couscous to a large bowl and fluff with a fork. Let the couscous cool to room temperature.
In a small bowl or liquid measuring cup, whisk together the olive oil, vinegar, red pepper, slat, paprika, and pepper. Set aside.
Add the chopped green onions, basil, tomatoes, lemon zest and feta cheese to the cooled couscous and toss. Pour the vinaigrette over the salad and stir or toss until combined. Serve chilled or at room temperature.