Thursday, July 7, 2011

SUMMER SALAD {Couscous and Feta salad}

In the summer, I LOVE having a different cold salad in the fridge every week. This week, I tried a couscous salad. My fabulous sister-in-law Angie, made a couscous salad for a 4th of July family party, so I thought I would give it a shot. I found this recipe on allrecipes.

Couscous brings me back to when I used to work at the middle eastern restaurant I mentioned in my FALAFEL post.

Here is the recipe:

  • 2 cups water
  • 1 1/3 cups couscous
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons red wine vinegar
  • 1 1/2 tablespoons Dijon mustard
  • 1/2 cup olive oil
  • 1 cucumber, seeded and chopped
  • 1 (4 ounce) container crumbled feta cheese
  • 6 green onions, chopped
  • 1/2 cup chopped fresh parsley
  • 1/4 cup toasted pine nuts


  1. Bring the water to a boil in a saucepan over high heat. Remove from the heat, and stir in the couscous. Cover, and let stand for 10 minutes. Scrape the couscous into a mixing bowl, fluff with a fork, and refrigerate until cold, about 1 hour.
  2. Once the couscous is cold, make the dressing by whisking together the salt, black pepper, red wine vinegar, and Dijon mustard in a small bowl. Slowly drizzle in the olive oil while continuing to whisk until the oil has thickened the dressing. Fold the cucumber, feta cheese, green onions, parsley, and pine nuts into the couscous. Pour the dressing overtop, and stir until evenly moistened. Chill 30 minutes before serving.
I did a few things different. I didn't add all the whites of the onions, as I didn't want it to be too oniony. I think I may have added extra feta. I didn't measure. I just spooned it out of my large container from Costco.

Also... you may be thinking pine nuts are too expensive. They are expensive. I buy a large bag from Costco for about $22. I keep it in my freezer, and pull out a tablespoon or so every week, to toast, and throw in a green or pasta salad. They add such great flavor to any dish. If you do it this way, it will take you a long time to run out. To toast, place nuts in a dry frying pan, and cook over low to med heat, until golden, turning constantly. You will be happy about spending the money on them once you see how far they go.

So, I was worried, that only adding 1 1/3 cups of couscous to 2 cups of water wouldn't make enough... I was SO WRONG! it makes a ton. Probably eight, one cup servings, maybe more. I should have measured.

A little info about Cousous:

Couscous is a good source of protein, fiber, niacin, selenium, and B vitamins. For those looking for added health benefits, whole wheat couscous provides the additional fiber and protein of whole grain wheat. However you enjoy it, couscous is an all–natural source of several nutrients we require daily including protein, a perfect fit for today's health–conscious consumer. For additional information, see the Source.

Have a Happy Yummy Day!


No comments:

Post a Comment