A fresh, vibrant salad with sunny Mediterranean flavors. Perfect with grilled or pan-seared entrees, or as a delicious meal on it's own served with a loaf of warm, crusty bread.
Course
Salad
Cuisine
Mediterranean
Prep Time30minutes
Cook Time10minutes
Total Time40minutes
Servings4-6
AuthorChris Scheuer
Ingredients
Ingredients for the dressing:
¼cupolive oil
2teaspoonshoney
2tablespoonsfresh lemon juice
zest of 1 lemon
2tablespoonsred wine vinegar
1teaspoondried oregano
1medium clove garlicfinely minced
Ingredients for the salad:
5cupswater
1cupIsraeli Couscous
1teaspoonolive oil
1tablespoonsaltthis seems like a lot, but very little will actually be absorbed into the pasta. Add it now to season the pasta as it cooks, giving deeper flavor.
2 ½cupscherry or grape tomatoeshalved or quartered
1large seedless cucumberusually plastic-wrapped; about 1 pound, diced
1medium red oniondiced
½cupKalamata oliveshalved or quartered
¾cupFeta cheesecrumbled. We love French Feta, but any kind will do.
2teaspoonsfresh rosemaryfinely chopped
2tablespoonsfresh basilfinely chopped
1 ½tablespoonsfresh oregano or parsleyfinely chopped
2teaspoonsfresh thyme leavesdon't worry about chopping these
¼teaspoonfreshly ground black pepper
½teaspoonsea salt
Instructions
For the dressing, combine all dressing ingredients in a glass jar and shake well to combine. Set aside.
Bring water to boil in a medium-size pot. Add couscous, olive oil and salt. Return to a boil. Reduce to a steady simmer and cook for 8-9 minutes or until al dente. Drain well and rinse with cool water. Transfer to a medium size bowl.
Add tomatoes, cucumber and red onion to the bowl with the couscous and stir to combine. Drizzle about half of the dressing over the salad and toss to coat. Add the olives, Feta, fresh herbs, salt, and pepper. Stir gently. Serve immediately or store in the refrigerator for several days. Remove from refrigerator about 30 minutes before serving to bring to room temperature.