Mediterranean Couscous Salad

I found this large pearl couscous in my local World Market a few months ago. I was trying to think of something creative to make with it, but kept coming back to the Mediterranean salad. Since I absolutely love feta cheese and olives (and all other ingredients), I made the old favorite! This can be served room temperature or cold. I like it better cold, but that is my personal preference. 

For Salad
7 oz Large Pearl Couscous
2 tbs olive oil (for cooking)
3 cloves of garlic
1/2 cup chopped tomatoes
1/2 cup chopped red bell peppers
1/2 cup cut black olives
2 tbs chopped fresh basil
1 tbs chopped fresh herbs (dill, cilantro)
1/4 cup chopped red onion (not pictured, I hate onion, but I know a lot of people don’t :)
1/4 cup chopped green onion (optional, I  prefer the green onion in salads)
1/2 cup feta cheese
Some feta cheese for topping when serving

For Dressing:
2 medium garlic cloves
2 tsp lemon juice
1 1/2 tbs olive oil

1. Cook the couscous according to the package, cool to room temperature

2.  In a skillet, preheat the olive oil. Grate the garlic into oil. (add the red onion if using). Add the chopped tomatoes and red peppers, cook for 1-2 minutes so that the veggies are lightly sauteed and not completely cooked

3. Add the green onion and mix well. Take the veggies off the heat and let it cool to room temperature

4. Move couscous into a mixing bowl and add the fresh herbs and the black olives to the couscous

5. Add the cooled veggies to the mixing bowl with couscous, mix well

6. In a small bowl, grate the garlic and mix it with lemon juice and olive oil

7. Add the feta cheese, dressing and some salt to the couscous mixture. Mix well until completely combined
8. Serve chilled or at room temperature topped with some feta cheese.


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  1. This looks delicious, Thanks for sharing!

    ~Mrs. Delightful

  2. I’ve never seen large couscous like this,but the salad looks fantastic.

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