summer vegetable couscous salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
Lemon vinaigrette:
  • 3 tbsp. fresh lemon juice (about 1 lemon)
  • ¼ c. red wine vinegar
  • ¾ c. olive oil
Salad:
  • 8 oz. dried Israeli couscous
  • 2 c. cherry tomatoes, quartered
  • 1 c. diced English cucumber
  • 1 yellow bell pepper, diced
  • ¼ c. thinly sliced red onion
Garnish:
  • ½ c. roughly chopped basil & mint
  • 1 c. good-quality block feta, crumbled
  • salt & pepper
*To make this in advance, only add the feta and herbs right before serving. The couscous and vinaigrette can be made up to one day in advance. Substitute vegetables as desired.
Instructions
  1. Cook the couscous according the package instructions. Drain thoroughly to remove any excess water. Spread the couscous out onto a large rimmed baking sheet, and drizzle with olive oil to prevent sticking. Cool at room temperature for about 15 minutes and then refrigerate until completely chilled.
  2. For the vinaigrette, add the lemon juice and red wine vinegar to a small bowl. Slowly stream in the olive oil and whisk well to emulsify. Season with salt and pepper to taste.
  3. Add all of the chopped vegetables to a large bowl.
  4. Combine the chilled couscous with the vegetables. Drizzle some of the vinaigrette over the top and toss gently. Taste the salad and add more vinaigrette and seasoning as needed.
  5. Right before serving, roughly chop the herbs and add to the bowl. Sprinkle the feta over the top.
  6. Garnish with extra herbs and lemon.
Recipe by The Clever Carrot at https://theclevercarrot.com/2014/08/summer-vegetable-couscous-salad/