Couscous Salad at home
- Yield 6
- Prep 15 minutes
- Cook 20 minutes
- Total 35 minutes
Couscous Salad at home is a salad recipe on Avoteb. The yield on the card is 6. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 cup couscous
- 1 cup water
- 1/2 teaspoon fine sea salt
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 (12 ounce) English cucumber, seeded and diced
- 1 medium red bell pepper, cored and diced
- 1 small red onion, peeled and finely diced
- 1/2 cup sun-dried tomatoes in oil, drained and diced
- 1/2 cup pine nuts, toasted
- 1 cup (loosely-packed) chopped fresh herbs (I used 2/3 cup mint, 1/3 cup parsley)
- 5 ounces feta cheese
- 1/4 cup olive oil
- 1/4 cup freshly-squeezed lemon juice
- 2 teaspoons each: ground cumin and ground sumac
- 1/2 teaspoon each: fine sea salt and freshly-ground black pepper
- 2 cloves garlic, minced or pressed
Method
Leave the couscous. Raise water and salt to a boil in a small saucepan. Stir in the couscous until combined, then turn off the heat, cover and let rest for 10 minutes or until tender. Uncover and gently fluff with a fork.
Make the vinaigrette. Beat all ingredients together in a bowl or shake together in a sealed jar until combined.
Turn the salad. Mix all of the salad ingredients in a large bowl and drizzle evenly with the vinaigrette. Turn until evenly combined.
Salt Taste and season with extra salt, pepper and/or lemon juice if needed.
Plate Plate while it is hot or refrigerate in a sealed container for up to 3 days.
