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.
- 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
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.
Nutritional information is based on 1/8 teaspoon added salt per serving.