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Mediterranean Couscous Salad ~ plain old pasta salad mixes it up with a zesty tabbouleh and a glossy pearl couscous. No mayo need apply.


Total time

0 minutes


Ingredients

  • 1 cup pearl or Israeli couscous (this one has larger grains)
  • 2 tbsp extra virgin olive oil
  • juice of lemons
  • ½ tsp ground sea salt
  • freshly cracked black pepper
  • 1 cup finely chopped baby cucumber (or any thin skinned cucumber like Persian or English)
  • 1 cup baby tomatoes, halved or quartered depending on their size
  • ¼ red onion (minced)
  • ½ cup parsley (finely minced)
  • ¼ cup fresh mint (finely chopped)
  • ⅓ cup feta cheese
  • ⅓ cup roasted pine nuts (optional)
  • ⅓ cup kalamata olives (optional)


Method

  1. Cook the couscous according to the package instructions. Usually it simmers, covered, in 1 1/4 cups boiling water for about 8 to 10 minutes until the water is absorbed.
  2. Put the hot couscous in a bowl and add the olive oil, lemon, sea salt and pepper. Give it a toss to combine and set aside.
  3. Add the vegetables, parsley and mint to the couscous and toss well. Taste for seasoning and refrigerate the salad for at least a couple of hours to chill thoroughly.
  4. Sprinkle in the feta, and the pine nuts and olives if using, when you are ready to serve.

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