Sunday, July 22, 2012

CousCous Salad

 Middle Eastern Couscous Salad with Feta and Mint

Grilled Eggplant, garbanzo, pomegranate and mint Couscous Salad

 Couscous & Fruit Salad

 Charred Vegetable and Couscous Salad

Whole Wheat Couscous Salad Recipe with Persimmon, Grapes, 
Green Onion, Mint, and Pine Nuts 

Greek Couscous Salad

Lately we been eating a lot of Couscous Salad!! I guess we are a little bored with the green leaf salads that we decided to switch to Couscous instead. What I love about Couscous is that is so versatile. It can be sweet or savory and it will go hand in hand with most of the ingredients that you already have in your fridge and pantry. So whatever you decided from whole wheat to pearl or the traditional just make just to take the time to cook the couscous correctly because nobody likes soggy couscous to ruin your beautiful herbs and ingredients. Here is the recipe for the ever traditional Greek Couscous Salad:

Greek Couscous Salad
  • 2 cups water 
  • 1 cups couscous
  • 1 english cucumber, chopped
  • 2 large tomatoes, chopped
  • 1/2 red onion, diced
  • 1 C Kalamata Olives, pitted
  • 1/5 C feta cheese, crumbled
  • parsley, to garnish 
  • 1/2 C Olive oil
  • 1/4 red wine vinegar
  • salt
  • pepper

  1. Bring 2 C of water to a boil.  When water is boiling, turn off heat and pour in 1 C couscous. Place lid on pot and remove from heat. Let stand for 2 min. Remove lid and fluff couscous with fork.
  2. Pour couscous and chopped cucumber, tomato, onion, olives and cheese into a large bowl and place in fridge until dressing is ready.
  3. Prepare dressing and pour over salad.  Toss well, cover with plastic wrap and refrigerate until ready to serve. Garnish with parsley, if using.
images via: google search

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