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CousCous Salad
A serious summer salad. Served cold for those hot nights.
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Cook Time
8
minutes
mins
Cooling Time
45
minutes
mins
Total Time
1
hour
hr
33
minutes
mins
Course
Salad
Cuisine
Mediterranean
Servings
4
people
Equipment
2 or 3qt saucepan with lid
fork
chef knife
lg. bowl
pint container or cruet
spatula or lg. spoon
Ingredients
CousCous
2
cups
couscous (dry)
2
cups
vegetable stock
1
T
olive oil
taste
ground white pepper and kosher salt
1
tsp
garlic - minced
Salad
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
Vinaigrette
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
Instructions
CousCous
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.
Salad
Add all ingredients to the cooled couscous, folding in with a spatula or large spoon for even distribution.
Vinaigrette
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!
Notes
This can be made a day ahead without the dressing. Simply fluff with a fork, dress, and serve!
Keyword
salad, summer, vegitarian