Israeli Couscous Salad with Feta
This is my go to salad for potluck parties. It holds up really well and it's easy to travel with in a bowl. The lemon and mint make it a perfect side with a grilled piece of fish or chicken. You can easily make this Vegan by omitting the feta. My youngest isn't a big meat eater so this is perfect to pack in his lunch. I've been guilty of sitting down with a couple glasses of white wine and just devouring the whole bowl.
1/3 cup extra-virgin olive oil
2 tablespoons Fresh Lemon Juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/3 Cups Israeli Couscous
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 of a Cucumber Chopped
1/2 Cup Cherry Tomatoes chopped
1 Cup Feta chopped into 1/2 inch pieces
1/2 Cup Chopped Kalamata Olives
1/2 Cup Red onions finely chopped
1/2 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
Kosher salt and freshly ground black pepper
For the dressing: Whisk the oil, lemon, salt and pepper in a small bowl until smooth.
For the couscous: Heat the oil over medium-high heat in a large saucepan. Cook the couscous, stirring frequently, until golden, 4 to 5 minutes. Add 2 cups water and the salt and bring to a boil. Reduce the heat to medium-low. Cover and simmer until the couscous is just tender and the liquid is absorbed, 9 to 10 minutes. Set aside to cool slightly.
Mix together the cucumbers, tomatoes, cheese, olives, parsley, onions, and mint in a large bowl. Add the couscous and the dressing. Toss until all the ingredients are coated. Transfer to a large bowl and serve.