Info
- Course: Side Dish
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 168 Times
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Mediterranean Couscous Salad
Cookbook
Catherine Carey
I was first introduced to a cold couscous salad by an old friend from high school. His family was from France and his mother entertained St. Tropez-style poolside in Greenwich, Connecticut, and often served Mediterranean delicacies. I always regretted not asking her for this recipe so I had to create my own. I have been making it for years and often spur of the moment with whatever ingredients happen to be in my refrigerator. It is most delicious when made with fresh herbs from the garden.
Yield : Makes 12 servings
Ingredients
- 2 cups couscous
- ¼ cup extra virgin olive oil
- 1 pint grape tomatoes, halved
- English cucumber, peeled and diced
- ½ cup chopped flat-leaf parsley leaves
- ½ cup chopped mint leaves
- 4 scallions, trimmed and chopped
- Juice of 2 lemons
- 1½ cups crumbled feta cheese
- Salt and freshly ground black pepper to taste
Directions
Bring 3 cups water to a boil in a saucepan. Stir in the couscous, cover, remove from the heat, and set aside for 5 minutes. Transfer the couscous to a large bowl and fold in the oil, tossing with a fork as the couscous cools to keep the grains from clumping. When the couscous has cooled, fold in the remaining ingredients. Transfer to a large serving bowl.
Notes
Couscous comes in several textures. For this recipe, medium couscous is preferable to very fine couscous.
© 2009 The Society of Memorial Sloan-Kettering Cancer Center and Florence Fabricant
Nutritional Information
Nutrients per serving
Nutritional information is based on 1/8 teaspoon added salt per serving.
211 kcal
12 % daily value
20 % daily value
2 % daily value
205 mg
27 mg
7 g
2 g
2 g
26 g
17 mg
508 mg
3 g
9 g
7 % daily value
