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)
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!