Meatless Monday: Mediterranean Couscous Salad
By: Leah Rodrigues
Published: June 18, 2012

Mediterranean couscous salad is an easy dish that you can make all summer long.  Couscous are small granules of semolina flour found in North African cuisines, usually served with stewed vegetable and/or meat.  This recipe combines the couscous with fresh and marinated vegetables to compose a delicious and refreshing salad.  You can also use Israeli couscous (as pictured above), a wheat based product similar to pasta, for this salad as well.  On your next picnic, pack this Mediterranean couscous to enjoy along with a glass of crisp white wine.
 
Mediterranean Couscous Salad
 
Ingredients:
 
3 cups dry couscous (Moroccan or Israeli)
1 cup marinated artichoke hearts, well drained and chopped
1 cup chickpeas, drained and rinsed
1 cup feta cheese, crumbled
3/4 cup sun dried tomatoes packed in oil, well drained and chopped
1/2 cup roasted red peppers, chopped
1/4 cup red onion, diced
3 tablespoons capers
2 fresh garlic cloves, minced
1/4 cup extra virgin olive oil
Juice from 1 fresh lemon (do not use bottled)
Kosher salt and fresh ground black pepper, to taste
 
Directions:
 








Cook couscous according to package directions.


   
Cool completely.


   
In a large bowl, combine cooled couscous with all above ingredients.


   
Mix gently to combine.

Cook couscous according to package directions.


     
Cool completely.


     
In a large bowl, combine cooled couscous with all above ingredients.


     
Mix gently to combine.

Comments:
Linda Daniel
June 19, 2012

Just the kind of food i like,  will be trying that with dinner tonight!