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Georgia Pecan Couscous Salad

Pecans

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40
prepare
cook
6
serves

INGREDIENTS

1 1/2 cups reduced-sodium chicken stock
1 cup couscous
1/2 cup chopped toasted Georgia pecans
1/2 cup chopped parsley
6 tbsp. olive oil
1/4 cup freshly squeezed lemon juice
1 tbsp. minced fresh oregano
Salt, to taste
Freshly ground black pepper, to taste
2 large tomatoes, peeled, seeded and chopped (about 2 cups)
4 oz. feta cheese, crumbled

INSTRUCTIONS

  1. 1
    Bring chicken stock to a boil in saucepan.
  2. 2
    Place couscous in large mixing bowl and stir boiling stock over. Stir and let rest about 15-20 minutes, or until all the stock has been absorbed. Fluff with a fork. Fold in toasted pecans and set aside.
  3. 3
    Meanwhile, place parsley, oil, lemon juice, oregano and salt and pepper in a small mixing bowl and whisk together. Add tomatoes and crumbled feta cheese.
  4. 4
    Pour dressing mixture over couscous, stirring to combine. Taste and adjust seasoning.
  5. 5
    Chill 30 minutes prior to serving.

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preparation methods
Meals/Courses
cuisines North & South American
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