Couscous salad is a staple of the Mediterranean diet in some areas of the region.
There are so many variations on this Middle Eastern salad recipe. I make several variations, depending on what I have in the fridge.
This particular recipe shows you how to cook couscous if you have never done it before.
Cooking cous cous is SO easy. It’s perfect for both seasoned and first time cooks.
Simply measure out the cous cous, place it in a heat proof bowl and pour boiling liquid over it. Leave it to sit for 5 minutes, then just uncover it and fluff it with a fork. It’s cooked and ready to add delicious flavors.
I usually use whole wheat couscous. It is just that little bit healthier.
I also pour boiling broth over it instead of boiling water. I think it adds to the taste of any salad you make out of it if it has a bit of extra flavor to start with. You can use either a vegetable broth or chicken broth, depending on your preference and what you may have on hand.
I am a great believer in cooking with what I have on hand whenever possible. You can add all sorts of vegetables to this recipe. The more colorful the better in terms of both healthy nutrition and a pretty plate.
If you are looking for vegetarian recipes that are healthy and filling, this one hits the spot.
The addition of chick peas to the salad gives it lots of body and makes it quite filling. That and the feta cheese add protein to the dish.
I think you will find the mix of flavors really appealing. The Kalamata olives, mustard and feta give the salad a bit of a tang, while the mint cools it down.
The vegetables add both crunch and added nutrition. Using extra virgin olive oil adds to the nutritional value too.
- 1 cup couscous, uncooked
- 1 3/4 cups boiling water
- 2 cups chick peas, cooked & drained or canned
- 1 red pepper, cut into thin strips
- 4 green onions, chopped
- 1 carrot, cut into thin strips
- 1/2 cup olives, Kalamata or other black olives
- 1 cup feta cheese, crumbled
- 1 1/4 cup fresh mint leaves
- 2 1/2 cloves garlic
- 1 teaspoon Dijon mustard
- 1 tablespoon sugar, (optional)
- 3 tablespoons red wine vinegar
- 3/4 cup olive oil
- Pour hot water over couscous and let sit until absorbed and cool.
- In a small bowl mix the chick peas, red pepper, green onions, carrot, olives and feta cheese.
- In a blender puree the mint leaves, garlic, mustard and sugar. Add the vinegar and olive oil while the machine is running.
- In a large bowl combine the cooled couscous, vegetables and dressing. Serve cooled or at room temperature. Garnish with more fresh mint leaves if desired.
The sugar is optional and you really can leave it out. It does give the dish a slightly sweeter flavor and melds the flavors together well. I leave it out myself. You may want to use a bit less mustard if you want it less tangy without adding the sugar.