Summers in Virginia can be super hot. That’s when it’s just to hot to cook and I look for easy breezy recipes that do not require turning on my oven. One of my favorite “cool” recipes is Mediterranean Couscous Salad.
Mediterranean Couscous Salad
Ingredients
- 1 1/2 cups water
- 1/2 teaspoon salt
- 2 tablespoons Olivelle Sicilian lemon infused olive oil
- 1 cup pearl couscous
- 1 teaspoon Olivelle Mediterranean Rosemary Rub and Seasoning
- 1/2 cup finely diced roma tomato
- 1/2 cup peeled and seeded English cucumber, finely diced
- 1/2 cup finely diced red bell pepper
- 1/2 cup canned garbanzo beans, rinsed
- 1/2 cup minced red onion
- 1/2 cup kalamata olives, pitted and sliced
- 2 tablespoons feta cheese, crumbled
- 1 teaspoon finely chopped fresh parsley
- 1 teaspoon finely chopped fresh spearmint
- 1 teaspoon finely chopped fresh basil
- 1/4 teaspoon dried oregano
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons Olivelle Sicilian lemon infused olive oil
- Garnish: crumbled feta and fresh basil and mint leaves
Instructions
- Cook the couscous: In a medium saucepan, bring water, salt and 1 tablespoon lemon olive oil to a boil over high heat. Add the couscous and stir quickly. Cook couscous over medium-low heat, covered, for 10 – 12 minutes. After cooking couscous, add Mediterranean Rosemary Rub and Seasoning. Fluff with fork. Place couscous in a bowl, cover and refrigerate while preparing the rest of the salad.
- In a large bowl, combine tomatoes, cucumber, bell pepper, garbanzo beans, red onion, olives, feta, parsley, mint, basil and oregano. Toss these ingredients in bowl. Set aside.
- Make the lemon dressing: In a small bowl, whisk together lemon zest, lemon juice, vinegar, salt and pepper. Slowly drizzle the 3 tablespoons lemon olive oil and whisk until a thickened dressing forms.
- Add the chilled couscous to the salad ingredients in the large bowl. Toss to combine. Pour the dressing over the salad. Gently stir to combine. Garnish with crumbled feta and fresh basil and mint leaves.
