Summer Couscous Salad
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 2 cups cooked couscous, cool to room temp
- 1 scallion, thin sliced
- 1 small cucumber, peel,seed and small dice
- 1 tomatoes, diced
- 1 small green bell peppers or 1 small yellow bell pepper, seed and dice
- 1⁄4 cup feta
- 1 clove garlic, minced very fine
- 1 tablespoon extra virgin olive oil
- 2 tablespoons red wine or 1 tablespoon balsamic vinegar
- dried basil, to taste
- oregano
- salt
- pepper
- red pepper (optional)
directions
- In a small bowl or cup, whisk together oil and vinegar.
- Mix in garlic and scallion and seasonings and set aside.
- Mix cooled couscous and vegetables.
- Add cheese and fold gently.
- Drizzle in dressing as you gently fold.
- Refrigerate until serving.
- Top with red peppers for garnish.
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Reviews
-
I made this twice in one week, because my little box of couscous makes five cups and it was so good the first time that I had to do it again. I served it with #15580 and hummus and pita bread for two of my rock climbing buddies. The boys loved the chicken and I LOVED the couscous. The only change I made was to use fresh basil and instead of trusting my whisking skills, I put the vinegar in the blender with the seasonings and drizzled in the oil. Also, it didn't say if feta should be crumbled so I chopped it into small pieces instead and I liked it that way. The second time I made it, I chopped my garlic instead of pressing it and the garlic was more overwhelming - hot each time I bumped into a chunk of it.<br/><br/>Update 4/9/2014: This salad remains a staple, but I needed something grain-free and dairy-free. I subbed cauliflower couscous (pulsed in my food processor and sauteed in oil) for the regular couscous and pine nuts for the feta. Still a winner!
Tweaks
-
I made this twice in one week, because my little box of couscous makes five cups and it was so good the first time that I had to do it again. I served it with #15580 and hummus and pita bread for two of my rock climbing buddies. The boys loved the chicken and I LOVED the couscous. The only change I made was to use fresh basil and instead of trusting my whisking skills, I put the vinegar in the blender with the seasonings and drizzled in the oil. Also, it didn't say if feta should be crumbled so I chopped it into small pieces instead and I liked it that way. The second time I made it, I chopped my garlic instead of pressing it and the garlic was more overwhelming - hot each time I bumped into a chunk of it.<br/><br/>Update 4/9/2014: This salad remains a staple, but I needed something grain-free and dairy-free. I subbed cauliflower couscous (pulsed in my food processor and sauteed in oil) for the regular couscous and pine nuts for the feta. Still a winner!
RECIPE SUBMITTED BY
Little Bee
United States
I am happily married to my best friend and we just bought our first house! No kids but we have 2 little dogs that we think the world of. I was born in California and although I have been on the East Coast for most of my life I am still displaced! I love the beach and hate the cold! In our free time we love to go to the beach or the mountains and hike or intertube down the lazy Shenendoah River. It is so beautiful there! I have loved to cook all of my life and will read cookbooks like they are novels!
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