Several years ago my sister, Kristin, who is always on a mission to find the tastiest and simplest dishes, sent me this Couscous Salad recipe. And since that time its been a staple at my house, especially during the warm summer months. This salad makes a fabulous side dish to any barbeque or summer meal, but it can also make a great weeknight main meal by adding shredded or diced grilled chicken.
And in daring, creative Kristin style, my sister will occasionally add an assortment of mediterranean olives and capers and a dash of lemon juice, just to spice things up a bit.
Mediterranean Cous Cous Salad (4 – 6 servings)
1 box Cous Cous (I prefer Near East brand) parmesan and garlic or pine nut and herbs (or substitute with quinoa for a wheat free version)
1 Cup frozen organic spring peas
1 Jar (about 1 Cup) julienned sun dried tomatoes in olive oil and herbs
¾ Cup feta cheese, crumbled (or more if you like) (I highly recommend Valbreso French Sheep’s Milk Feta, so yummy!)
¼ – ½ Cup fresh mint, coarsely chopped
Salt and pepper to taste
Cook the Cous Cous according to package directions and let cool slightly.
Fluff with a fork and place the cous cous into a large mixing bowl. Add the frozen peas and toss with the warm cous cous.
Next, drain most of the oil, but not all, from the sun dried tomatoes and then add tomatoes and remaining olive oil to the cous cous, lightly toss. Add the feta, mint, pinch of salt and pepper and toss once more. Taste for seasoning adding more salt and pepper if needed.
Add leftover chopped roasted or grilled chicken to your cous cous salad to make a delicious and healthy lunch or dinner.
For something different, try fresh basil in place of the fresh mint, and pair it with fresh mozzarella in lieu of the feta.