Couscous Salad

Recipe Photo
Author
Katie Kambridge
Source of Recipe
Boston Globe - December 9, 2009
Serves/Makes/Yields
8
Recipe Description

This is an easy salad to add to a buffet. Couscous, which only needs to be soaked in boiling water for a few minutes, is delightful with crunchy vegetables and a lemony dressing.

 

Ingredients

2 cups couscous
3 cups water
1/4 cup olive oil
1 pint cherry or grape tomatoes, halved or quartered
1 English (seedless) cucumbers, halved lengthwise and thinly sliced
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint
4 scallions, thinly sliced
Juice of 2 lemons
1 1/2 cups crumbled feta
Salt and pepper, to taste 

 

Preparation

1. In a large bowl that will hold all the salad ingredients, combine the couscous and boiling water. Set aside for 5 minutes.

2. Stir the couscous. Add the olive oil, cherry tomatoes, cucumbers, parsley, mint, scallions, lemons, feta, salt, and pepper. With a rubber spatula, fold the vegetables into the couscous. Taste for seasoning and add more salt, pepper, or lemon juice, if you like.

Adapted from "Park Avenue Potluck Celebrations" 

 

Type of Cuisine
Type of Meal