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Summer Salads

CousCous Salad

A serious summer salad. Served cold for those hot nights.
Cook Time 8 minutes
Cooling Time 45 minutes
Total Time 1 hour 33 minutes
Course Salad
Cuisine Mediterranean
Servings 4 people


  • 2 or 3qt saucepan with lid
  • fork
  • chef knife
  • lg. bowl
  • pint container or cruet
  • spatula or lg. spoon



  • 2 cups couscous (dry)
  • 2 cups vegetable stock
  • 1 T olive oil
  • taste ground white pepper and kosher salt
  • 1 tsp garlic - minced


  • 2 ea red bell peppers - seeded - med. dice
  • 1 lg ea red onion - med dice
  • 1 lg ea cucumber - seeded - med. dice
  • 8 oz feta cheese - firm - med. dice
  • 8 oz hard salami - med. dice (optional)
  • 1/3 bunch fresh mint - no stems - chopped


  • 3 oz red wine vinegar
  • 1 tsp prepared fine mustard
  • 1/3 tsp thyme - fresh or dried - fine chop
  • 1 oz lemon juice
  • 1/4 tsp white pepper - finely ground
  • 6 oz olive oil - light or regular



  • Add garlic, oil, and a little salt and pepper to the stock and btb.
  • When the liquid has reached a boil, turn off the heat, add the couscous, stir once, and cover for 4-5 min
  • Uncover and fluff with a fork, Transfer to a large bowl and refrigerate until cool.


  • Add all ingredients to the cooled couscous, folding in with a spatula or large spoon for even distribution.


  • Add all ingredients except the oil and shake to blend thoroughly.
  • Add the oil a little at a time, shaking or whisking as you go to blend in and emulsify.
  • Pour over the salad, and mix in thoroughly with a spatula or large spoon.
  • Serve and enjoy!


This can be made a day ahead without the dressing. Simply fluff with a fork, dress, and serve!
Keyword salad, summer, vegitarian

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