Celebrate traditional Mediterranean flavors (and healthy eating) with this bright and fresh couscous salad!
Preparation:
To cook:
Level: Easy
Serves: 4
Ingredients
- FOR THE COUSCOUS:
- 1 tbsp Olive oil
- ¾ cups Israeli or Pearl Couscous
- 1-¼ cup Water
- ¼ teaspoons Salt
- FOR SCREWING:
- 3 tablespoons Lemon juice
- 2 tablespoons White wine vinegar
- 1 teaspoon Sugar
- ¼ cups Olive oil
- ¼ cups Fresh curly parsley, finely chopped
- 1 tbsp Fresh mint, finely chopped
- ¼ teaspoons Salt
- ⅛ teaspoons Black pepper
- FOR THE SALAD:
- 1 cup English cucumber, chopped
- 1 cup Grape tomatoes, halved
- ¼ cups Red onion, thinly sliced
- 1 cup Feta cheese, chopped
- ½ cups Kalamata olives, drained
Preparation
For the couscous:
Heat the oil over medium-high heat in a medium saucepan. Toast the couscous, stirring frequently, until the couscous is golden brown. It will take about 4-5 minutes.
Add the water and salt to the saucepan and bring to a boil. Reduce heat to medium-low to simmer. Cover and simmer for about 8 to 10 minutes, or until all the liquid is absorbed. Let stand at least 30 minutes to cool to room temperature.
For the dressing:
In a small mixing bowl, whisk together all ingredients and set aside.
For the salad:
Chop and slice all ingredients and combine in a large mixing bowl. Add the cooked and cooled couscous and the dressing in the bowl. Stir gently to combine. Chill 1 hour before serving.
