Add to Collection
Go to Collections
Mediterranean Couscous Salad
pearl or Israeli couscous
this one has larger grains
extra virgin olive oil
juice of 2 lemons
ground sea salt
Freshly cracked black pepper
finely chopped baby cucumber
or any thin skinned cucumber like Persian or English
halved or quartered depending on their size
crumbled feta cheese
roasted pine nuts
Cook the couscous according to the package instructions. Usually it simmers, covered, in 1 1/4 cups boiling water for about 8 to 10 minutes until the water is absorbed.
Put the hot couscous in a bowl and add the olive oil, lemon, sea salt and pepper. Give it a toss to combine and set aside.
Add the vegetables, parsley and mint to the couscous and toss well. Taste for seasoning and refrigerate the salad for at least a couple of hours to chill thoroughly.
Sprinkle in the feta, and the pine nuts and olives if using, when you are ready to serve.
https://theviewfromgreatisland.com/mediterranean-couscous-salad/ May 27, 2012