Couscous Salad, Real Mediterranean Style

It’s springtime so I am thinking of lighter food, and of course salads come to my mind. I make this recipe with couscous or quinoa. I have another recipe for quinoa on my website so I figured that I would make one with couscous this time, but feel free to use either one. The dressing has a definite Greek flavor. This dish is perfectly tasty and served with grilled fish or chicken you have a perfect meal. As far as salads go, this one is perfection. This is not an exact science; if you like a lot of tomatoes, add more. If there is another item here that you don’t like, feel free to substitute, and I’d love to hear what you did. I love to hear variations on my recipes. This is so quick and easy to assemble. Can definitely be made ahead of time.

Ingredients: 

Vinaigrette:

1 clove garlic, finely minced

1 teaspoon Dijon mustard

2 tablespoons red wine vinegar

1 /2 teaspoon dried oregano (if you like to use fresh, use 1 teaspoon of chopped fresh oregano)

Kosher salt and freshly ground black pepper to taste – I started with a 1/4 teaspoon of Kosher Salt and a few grinds of the peppermill.

1/4 cup extra virgin olive oil (use a good one)

In a medium bowl, combine all ingredients and whisk in the olive oil slowly. Adjust the salt and pepper and set aside.

Ingredients for Couscous:

Prepare 1  box (usually 10 – 12 ounces) couscous (or quinoa) according to the directions but use 1/4 less water than it calls for. For example, the Near East Couscous calls for 2 cups of water or broth so I would reduce by 1/2 cup. After cooking, allow to cool for a bit then stick in the fridge for about an hour. I usually cook my couscous in either chicken broth or vegetable broth for extra added flavor.

1 pint of cherry or grape tomatoes, sliced in half (I like a lot of tomatoes, so use more if you do too) I tend to like my tomatoes cut into smaller pieces but cut however you like just don’t leave whole

1 cup pitted black or Kalamata olives (I prefer Kalamata because they are saltier)

1 roasted red or orange pepper (you can use from jar) I just eyeballed from the jar, use as much as you’d like

1 cup garbanzo beans (drained from the can are fine)

6 ounces cubed feta cheese

1/4 cup sliced green onions or chopped red onion would work quite well here as well

* chopped cucumbers would be a nice addition as well, I didn’t use this time

In a large bowl, gently toss the couscous, tomato, pepper, olives, beans and feta. Add the dressing, transfer to a lovely serving bowl and there you go. This is so delicious and light, it’s a perfect side dish and a beautiful salad .

3 responses to “Couscous Salad, Real Mediterranean Style

  1. Hi Candi,
    I made (no I shopped and Gary made it) your Couscous Salad, Real Mediterranean Style and brought it to a BBQ tonight and it was a BIG hit!
    See you soon
    Caren

  2. Reblogged this on Cooking with Candi and commented:

    This seems to be the most reluctant spring I can remember, so long in finally arriving , it’s the winter that won’t go away. It really is starting to warm up here on the East Coast and I think we can finally abandon the coats and boots. Welcome in some lighter springtime meals along with the warmer weather. I love this couscous salad and think you will too. It’s right up there with my quinoa and kale salads for a perfect alternative salad . Enjoy and let’s hope Spring is here to stay!

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