Total Time
30mins
Prep 30 mins
Cook 0 mins

I'm not sure just where I got this recipe, but I've been fixing it for a long, long time, most often with bulgur wheat instead of the couscous. Prep time does not include setting time in the fridge.

Ingredients Nutrition

Directions

  1. Place sun-dried tomatoes in a large bowl, cover with hot water, and let stand 10-15 minutes or until softened.
  2. Drain well, and coarsely chop.
  3. Add couscous, cucumber, radishes, parsley, basil, feta, and pine nuts, and toss lightly to combine.
  4. In a small bowl, whisk lemon juice, vinegar, oregano, salt, and pepper until well combined.
  5. Set aside for 5 minutes for flavor to develop.
  6. Slowly add olive oil while continuing to whisk briskly.
  7. Pour over couscous mixture, and toss to blend.
  8. Cover, and refrigerate for 1-2 hours.
  9. Taste, and adjust seasonings before serving.
  10. For some reason, this salad dissipates flavors like you wouldn’t believe.
  11. You will probably need more of most dressing ingredients, especially more lemon juice, vinegar, salt, and pepper; but don’t add them into the initial dressing mix.
  12. Add after the dish has set for a while.
  13. Variation: Replace couscous with coarse bulgur wheat, preferably#3 (very coarse), available at middle-eastern markets and some specialty food stores.
  14. To prepare, thoroughly rinse 1 cup bulgur in a strainer under running water.
  15. Place in a medium bowl, cover with very hot tap water, add 1 Tsp salt, mix thoroughly, and set aside for 30 minutes.
  16. Drain thoroughly, and use as noted above for couscous.

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