This beautiful salad is loaded with crunchy appeal from fresh summer produce. Feel free to substitute other vegetables you might have on hand. Or add some diced smoked ham or grilled chicken to transform the salad into a light yet satisfying main dish.
3 tablespoons white balsamic vinegar
2 large garlic cloves, minced
1 1/2 tablespoons lemon juice
3/4 teaspoon salt
1/2 teaspoon pepper
3/4 cup extra-virgin olive oil
1 1/2 cups lower-sodium chicken broth
1 1/2 cups couscous
1 cup chopped red onion
1 cup chopped fennel*
1 cup chopped yellow bell pepper
1 cup chopped zucchini or yellow summer squash
3/4 cup sliced pitted Kalamata olives
3/4 cup lightly packed coarsely chopped fresh basil
1/2 cup lightly packed coarsely chopped fresh Italian parsley
1. Whisk vinegar, garlic, lemon juice, salt and pepper in medium bowl. Slowly whisk in oil until blended. Let stand 15 minutes. (Vinaigrette can be made 8 hours ahead. Cover and refrigerate. Bring to room temperature before using.)
2. Bring broth to a boil in medium saucepan. Stir in couscous; cover and remove from heat. Let stand 5 minutes or until liquid is absorbed. Fluff couscous with fork; place in large bowl. Stir in all remaining ingredients. Stir in vinaigrette; toss to coat.
3. Let stand 15 minutes. (Salad can be made 3 hours ahead. Cover and refrigerate. Bring to room temperature before serving.) Toss salad with fork to fluff before serving.
8 (generous 1-cup) servings
PER SERVING: 355 calories, 22 g total fat (3 g saturated fat), 6.5 g protein, 34.5 g carbohydrate, 0 mg cholesterol, 470 mg sodium, 4.5 g fiber
TIP *Fennel is a vegetable with a mild anise-like flavor. It has a round base and long fronds, similar to dill, that are used as a garnish.