Mediterranean Couscous Salad

 

It seems like every recipe that includes feta cheese and olive is dubbed “Mediterranean”. It does make a dish sound exotic though, doesn’t it? This couscous salad is delicious. While I was making it, my six year old informed me that she hates couscous and would not be eating any. She ended up having three helpings of it!

I love the tang of the dill and feta and the subtle sweetness of the basil and cucumbers that this salad offers. The measurements are just a guideline. Really, you can throw in whatever amount of what you have on hand and it will be amazing. It’s a wonderful way to utilize your fresh herbs and seasonal vegetables.

Mediterranean Couscous Salad

use organic ingredients whenever possible

2 cups couscous (I used whole grain couscous)

2 cups chicken or vegetable stock

2 tomatoes, diced

1 red, orange or yellow bell pepper, chopped

bunch of fresh dill (about 1/4 cup)

bunch of fresh basil (1/4-1/2 cup)

1 cucumber, diced

1 jar of kalamata or black olives, halved

4 to 8 oz feta cheese, crumbled

4 green onions, chopped

pinch of salt

juice of 1/2 lemon

3 Tbs extra virgin olive oil (or more if desired)

Method:

Bring stock and couscous to a boil in a saucepan, remove from heat and let sit for five minutes.

Toss all other ingredients in a medium-sized bowl…

…and add couscous. Mix and season as needed with sea salt and pepper.

Enjoy, and don’t expect leftovers!

Part of Monday ManiaWhole Foods Wednesday.

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