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

  1. 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.
  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.

Lemon Vinaigrette

  1. Combine all ingredients except oil in blender and whisk.
  2.  Slowly add oil to emulsify.

For more recipes like this, visit Kiwi & Carrot, produced by our food blogger, Sarah Romero.