Thursday, May 12, 2011

Summer Couscous Salad

I've had a box of Trader Joe's Israeli Couscous in the cupboard for months now but couldn't decide how to use it. With the cherry tomatoes from our most recent CSA and some leftover ingredients from our Greek Friday dinner, I decided to make a colorful couscous salad for lunch today. This would make a great side for a grilled protein. This combination really reminded me of summer and look forward to making it again throughout the summer.
Summer Couscous Salad
1 package of Israeli Couscous
10 oz cherry tomatoes, quartered
1/2 cucumber, diced
1 carrot, peeled and diced
1/4 c dill, chopped
1/4 c feta
2 tbsp red onions, diced
2 tbsp parsley, chopped 

Dressing:
1/2 lemon, juiced
1 tbsp cider vinegar or red wine vinegar
1/4 c olive oil
1 fat clove of garlic, minced
kosher salt
fresh ground black pepper

1. Prepare couscous per package instructions and allow to cool
2. Whisk dressing ingredients 
3. Mix vegetables with the cooled couscous; Pour dressing over salad
4. Refrigerate before serving to allow flavors to marry

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