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Because nothing is better than great food... except enjoying it with someone special!


Couscous Salad


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Couscous Salad

The beautiful weekend has us craving summer food! We know it isn't summer for everyone quite yet, but there's no harm in getting a head start on picnic meals. This great couscous salad is best with Israeli/ Pearl couscous (they are plumper and absorb the flavor a bit better), but it just as delicious with regular couscous as well. Makes a great side, but we like it all on its own.

What you'll need:
-1/2 package (about 4 oz.) of Israeli couscous
-1/2 of a cucumber, chopped
-1 tomato, sliced
-1/2 of a can of corn
-1/3 cup of chopped scallions
-4 artichoke hearts, chopped
-2 sprigs of fresh mint, minched
-1/4 cup of chopped walnuts
-1 1/2 tbsp. dill weed spice
-1/2 tbsp. ground pepper
-2 cloves minced garlic
-1/4 cup olive oil
-1/4 crumbled feta cheese
-salt and pepper to taste

What to do:

Preheat oven to 375°F.

On a roasting pan, place the tomato slices and brush lightly with olive oil. Allow 15-20 minutes for tomatoes to roast. When finished, chop into smaller pieces and let cool.

In a large saucepan, bring 3 cups of water to a boil. Add couscous for 10-12 minutes. Drain and rinse with cold water immediately.

In serving bowl, add all ingredients to the couscous, leaving the feta for last so it does not melt. Add extra olive oil, salt, pepper and extra dill weed seasoning for taste. Refrigerate until cool before serving. Enjoy!

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