A simple but fresh side dish to bring to your next barbecue! Mediterranean Couscous Salad: tomatoes, cucumbers, olives, feta and mint tossed with Israeli Couscous in a lemony vinaigrette. Salad perfection!
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
- Cook couscous according to package. (Cook it in water mixed with Better Than Bouillon chicken flavor for best results.) Drain and cool to room temperature.
- Chop tomatoes, cucumber, olives and onion and add to couscous, along with lemon zest.
- Toss with half of the vinaigrette and let sit in fridge an hour or more. (Can be made several hours ahead.)
- Add salt and pepper to taste. Before serving, add more dressing as needed and toss with feta and mint.
Lemon Vinaigrette
- Combine all ingredients except oil in blender and whisk.
- Â Slowly add oil to emulsify.
For more recipes like this, visit Kiwi & Carrot, produced by our food blogger, Sarah Romero.