This is a fast salad to make on a hot night when you don’t want to heat anything in the kitchen.
The ingredients all come from your refrigerator, garden and pantry and are very flexible.
It is perfect as part of a composed plate with leftover grilled meats or simply pair with a big green salad, some sliced tomatoes and a glass of very chilled rosé.
1 ¼ cups instant couscous ( 5 minute cooking time)
2 cups boiling water
1 Tbl. olive oil
½ tsp. salt
juice of ½ a lemon
1 tsp. red wine vinegar
3 Tbl. extra virgin olive oil
Additions (see below)
¼ cup crumbled feta cheese
In a bowl place the boiling water, couscous and 1 Tbl. olive oil. Cover and let stand 5-10 minutes.
Fluff with a fork and add the lemon juice, vinegar and 3 Tbl. olive oil. Allow to cool.
When the couscous is cool enough add any of the following ingredients. I like to add about 3 or 4 items, but use your imagination.
¾ cup garbanzo or small white beans
½ cup roasted peppers or fresh, diced sweet peppers
½ cup small tomatoes cut in half
¼ cup pitted calamata olives, cut in half
½ cup diced cucumber
¼ cup diced red or other sweet onion
¼ cup minced Italian parsley, or basil, or mint
After you mix the salad gently, taste and add a little more lemon juice if needed.
Grind a little black pepper over the top, and just before serving add
about ¼ cup of crumbled feta cheese sprinkled on top.
Serves 6-8.
Recipe by Jane O'Riordan, Domaine de la Terre Rouge
