Skip to content
Cart 0 items: $0.00

Summer Couscous Salad

Summer Couscous Salad
Cooking Time:
Imperial (US)
  • 1 1/4 cups couscous (instant that cooks in 5 minutes)
  • 2 cups boiling water
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • juice of 1 lemon
  • 3 tbsps extra virgin olive oil
  • 3/4 cup garbanzo or small white beans
  • 1/2 cup peeled, diced cucumber
  • 1/4 cup diced sweet red onion
  • 1/2 cup diced fresh red pepper or roasted red pepper
  • 1/4 cup pitted green or black olives, cut in half
  • 1/4 cup minced Italian parsley, basil or mint
  • 1/4 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 and 3 Tbl. olive oil. Allow to cool.
In about 30 minutes, when the couscous is cool add the other ingredients and toss gently. The list of additions can easily be changed based on what you have in your garden or pantry. Other things that would be good in the salad: artichoke hearts, blanched green beans, small tomtaoes cut in half.
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 4-6.
Recipe by Jane O'Riordan
Sign Up For Our Newsletter

You'll receive 15% off your first order!