Temps have dropped this week, but it’s still summer salad season. Today, we’re having a little Mediterranean taste today, courtesy of jessica_gavin with her Couscous Salad. Not only does it look beautiful, it tastes amazing. 🙌. 👩🏻🍳.
1 cup water
1 cup instant couscous
½ teaspoon kosher salt
2 TBS extra-virgin olive oil
½ cup diced roma tomato
½ cup diced english cucumber,L
½ cup diced red bell pepper
½ cup canned garbanzo beans, drained and rinsed
¼ cup minced red onion
½ cup kalamata olives, pitted and sliced
2 tablespoons feta cheese
1 teaspoon chopped parsley
1 teaspoon chopped mint
1 teaspoon chopped basil
¼ teaspoon dried oregano
1 teaspoon lemon zest
2 tablespoons lemon juice
1 tablespoon red wine vinegar
¼ teaspoon kosher salt
¼ teaspoon black pepper
3 tablespoons extra-virgin olive oil
Bring water, salt, and olive oil to a boil in a medium saucepan. Add couscous and stir quickly. Turn off the heat and cover.
Let couscous stand until tender, 5 minutes and then fluff with a fork and let cool.
Combine couscous, tomatoes, cucumber, bell pepper, garbanzo beans, red onion, olives, cheese, parsley, mint, basil, and oregano in a medium bowl.
Whisk together lemon zest, lemon juice, vinegar, salt, and pepper in a small bowl. Slowly drizzle in the olive oil and whisk until a thickened dressing forms.
Pour dressing over the couscous salad, stir to combine.