iPatch Chest o' Cookery

Recipe nameMediterranean Couscous Salad
No image available
Main ingredientcouscous
Number of servings6
Cooking type
Time required30
Difficulty **
Suggested wines
1 cup instant couscous
1 cup water
1/2 tsp salt
2 Tbs olive oil or butter

1/2 cup diced tomato (small)
1/2 cup diced cucumber (small)
1/2 cup diced bell pepper (small)
1/4 cup minced red onion
1/2 cup black olives, pitted and sliced
1/2 cup garbanzo beans / chickpeas (already cooked and cooled, but still firmish)
2 Tbs feta cheese
1 tsp chopped fresh parsley
1 tsp chopped fresh mint
1 tsp chopped fresh basil
1/4 tsp dried oregano

Lemon Dressing
1 tsp lemon zest
2 Tbs lemon juice
1 Tbs red wine vinegar
1/4 tsp salt
1/4 tsp black pepper
3 Tbs olive oil
Cook as per regular instant couscous instructions.
Bring water and salt to boil, remove from heat, add couscous and stir. Stand for 5 minutes, then add butter/oil and fluff with a fork. Let cool.

Lemon Dressing
Whisk all ingredients except oil. Slowly drizzle in olive oil and whisk in to thicken (making an emulsion). Pour dressing over the entire salad and stir in - it gets nicely absorbed by the couscous!

Chop everything else in a large bowl. Mix in the cooled couscous and chickpeas.
NotesIn the dressing, other vinegar such as white wine, apple cider, or balsamic can be substituted.

Making 0.5 or 2 times more dressing can be nice, and the extra set on the side for folks to add extra.

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