lunch, Salad/Salad Dressing, sides

Mediterranean Couscous Salad

Mediterranean Couscous Salad: tomatoes, cucumbers, olives, feta and mint tossed with Israeli Couscous in a lemony vinaigrette. Salad perfection!
Okay, I am so spring-wardrobe-challenged. Forget wardrobe malfunction. I’ve got a closet full of clothes malfunction. Seriously. Looking at my closet right now, and there are literally three outfits I can wear in 60-degree weather. It’s ridiculous. I’ve got millions of winter sweaters. If I lived in northern Alaska, I’d be good all year. I’ve got t-shirts and flip flops, so southern Cal would be grand. BUT I am seriously lacking in spring-ish clothing options. It’s become a desperate situation, and I’m afraid I might just have to go shopping (which I despise, btw.)

I am NOT, however, spring-salad-challenged.

Mediterranean Couscous Salad: tomatoes, cucumbers, olives, feta and mint tossed with Israeli Couscous in a lemony vinaigrette. Salad perfection!
This Mediterranean Couscous Salad is truly a bowl-of-loveliness! It’s not one of my top three requested recipes for nothing. It’s simple, pretty, quick to put together, easily doubled or tripled (or cut in half) and, best of all, tastes amazing. It even tastes great a couple days after you make it (so I always make more than I need!)

Basically, you take the classic flavors of the Med and toss them together in a simple lemony dressing. Like your fave outfit that you just effortlessly threw together and looks completely amazing. Uhhhh, I’ve heard that happens. I’ll take your word for it as I pull on my stretchy pants and sweatshirt for the third day in a row. Thank heavens for online shopping. And thank heavens for a fresh, well-dressed Mediterranean Couscous Salad!

Mediterranean Couscous Salad: tomatoes, cucumbers, olives, feta and mint tossed with Israeli Couscous in a lemony vinaigrette. Salad perfection!

Mediterranean Couscous Salad

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4-6

Ingredients

    Salad
  • 1 cup Israeli Couscous (also called Pearl Couscous)
  • 1/2 cup cherry tomatoes
  • 1/2 cup cucumbers
  • 1/2 cup Greek Calamata olives
  • 1/4 cup red onion
  • Zest of one lemon
  • 1/2 cup feta cheese
  • 1/4 cup fresh mint
  • Salt and pepper to taste
  • Lemon Vinaigrette
  • 1/4 cup red wine vinegar
  • Juice and zest of one lemon
  • 1 garlic clove
  • 1 tsp. Dijon mustard
  • 1 tsp. honey
  • Salt and pepper to taste
  • 3/4 cup extra-virgin olive oil

Instructions

    Salad
  1. Cook couscous according to package. (I cook it in water mixed with Better Than Bouillon chicken flavor.) Drain and cool to room temperature.
  2. Chop tomatoes, cucumber, olives and onion and add to couscous, along with lemon zest.
  3. Toss with half of the vinaigrette and let sit in fridge an hour or more. (Can be made several hours ahead.)
  4. Add salt and pepper to taste. Before serving, add more dressing as needed and toss with feta and mint.
  5. Lemon Vinaigrette
  6. Combine all ingredients except oil in blender and whisk.
  7. Slowly add oil to emulsify.
http://www.kiwiandcarrot.com/mediterranean-couscous-salad/

Mediterranean Couscous Salad: tomatoes, cucumbers, olives, feta and mint tossed with Israeli Couscous in a lemony vinaigrette. Salad perfection!

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