A serious summer salad. Served cold for those hot nights.
2 or 3qt saucepan with lid
pint container or cruet
spatula or lg. spoon
ground white pepper and kosher salt
garlic - minced
red bell peppers - seeded - med. dice
red onion - med dice
cucumber - seeded - med. dice
feta cheese - firm - med. dice
hard salami - med. dice (optional)
fresh mint - no stems - chopped
red wine vinegar
prepared fine mustard
thyme - fresh or dried - fine chop
white pepper - finely ground
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!
salad, summer, vegitarian