Taste the flavours of the Mediterranean with this simple recipe for Couscous and Feta Salad

1 cup Israeli couscous
6 halves slow-roasted or sun-dried tomato, diced
1/2 cup diced cucumber
1/2 cup diced bell pepper, any color
1/4 cup chopped green onion, white and green parts
1/4 cup chopped black olives
1/4 cup crumbled feta cheese
2 Tbsp roughly chopped fresh parsley
2 Tbsp balsamic vinegar
1/2 tsp Dijon mustard
1/4 tsp Greek seasoning
3-4 Tbsp extra virgin olive oil
Fresh black pepper, to taste

How to
In a saucepan or small stockpot, bring 2 cups of water to a boil. Add couscous, reduce heat to simmer, and cook, covered, for 10-12 minutes until couscous is tender. In a colander, rinse the couscous under cold water, drain well, and set aside to cool for 15 minutes.

When the couscous has cooled, add it along with all remaining ingredients to a mixing bowl. Stir gently to combine. Taste, and adjust seasoning as needed with more vinegar or black pepper.

Serve at room temperature or chilled.

Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.

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