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Thursday, July 23, 2009

Mediterranean Couscous Salad

I love experimenting and trying out new foods. Ever since I saw couscous at my local farmer's market, I have been wanting to try it out. I finally bought all the ingredients and made the salad a couple of weeks ago. It turned out to be delightfully tasty, filling and was definitely a light fare. This is one recipe that I will definitely be making quite often.


For the couscous
2 cups of couscous
4 cups boiling water
salt to taste

For the dressing
2 tbsp extra virgin olive oil
1 lemon - juice
1 lemon - zest
parsley - handful, finely chopped
salt to taste
pepper to taste

For the salad
Handful of Kalamata olives - cut vertically along the length and pitted.
1 tbsp capers
5 scallions/green onions - finely chopped - include the onion and the leaf
1 roasted bell pepper - red/orange/yellow - diced into small pieces
Feta cheese to taste
parsley leaves for garnish
Cook the couscous according to package instructions. In the absence of such, use 1:2 (couscous:water) ratio. Boil the water, pour over the couscous, so that it is covered with water, cover the vessel. Let it stand for at least 15 minutes before uncovering. The water will be completely absorbed by the couscous. Add the salt and fluff the couscous with a fork, if there is some water, drain it.

To make the dressing, add all the ingredients listed and whisk them together to form an emulsion.

Add the chopped vegetables, feta cheese to the couscous, pour the dressing (to taste) over this mixture and fluff togehter. Serve and garnish with parsley leaves, feta cheese and an olive

Note that you are adding salt to the couscous as well as the dressing. Feta cheese, olives and capers also have a briny flavor and are quite salty. Adjust quantities to avoid making the dish salty. Use a fork and fluff the coucous while mixing it, so that you don't turn it to mush.


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