Mediterranean Couscous Salad
The perfect barbecue side dish. Mediterranean couscous salad is a quick and easy side dish that is so versatile it can be eaten warm, room temperature or even cold.
Ingredients
For the dressing:
- ¼ cup fresh lemon juice
- ¾ cup good olive oil
- Salt and pepper to taste
For the salad:
- 2 tablespoons olive oil
- 2 cups (307 grams) pearl/Israeli couscous
- 2 ¼ cups (532 ml) vegetable broth, hot
- ½ teaspoon salt or to taste because there is salt in the broth
- ¼ teaspoon freshly ground black pepper
- ½ cup (70 grams) kalamata olives, pitted and sliced
- 1 cup (160 grams) roasted red peppers, cut into small strips
- 1 cup (140 grams) sun-dried tomatoes
- 1 cup (120 grams) tomatoes cut into bite-size pieces
- ½ cup (80 grams) feta cheese, crumbled
- ½ cup (65 grams) toasted slivered almonds * see note
- 4 tablespoons fresh mint chopped
Instructions
Make the dressing:
- To a bowl add the lemon juice. Slowly drizzle in the olive oil while whisking. Add salt and pepper to taste. Set aside.
Make the salad:
- To a large saucepan add the broth and couscous. Bring to a light boil, cover Reduce heat to medium low, cover and simmer for 12 minutes or until liquid is absorbed. Transfer to a large bowl until slightly cooled.
- When the couscous is cooled, add the olives, peppers, sun-dried tomatoes, tomatoes, cheese, almond and mint. Drizzle half of the dressing over and mix well. Taste for seasoning add more salt and pepper if needed and add more dressing according to taste.
Video
Notes
* To toast the almonds, preheat the oven to 350°F/175°C. Spread the almonds onto a baking sheet and toast for 8 minutes until they start to turn golden.
Nutrition
Serving: 1 | Calories: 468kcal | Carbohydrates: 27g | Protein: 7g | Fat: 39g | Saturated Fat: 6g | Polyunsaturated Fat: 31g | Cholesterol: 4mg | Sodium: 455mg | Fiber: 4g | Sugar: 8g