Mediterranean Cous Cous Salad

This colorful salad was inspired by a salad I (Leigh) make often in the summer. A quick chop of a few vegetables, a drizzle of amazing olive oil, and sprinkling of some great cheese and it’s a nice lunch! We’ve jazzed this simple salad up to give it a more Mediterranean vibe by adding couscous, a bright and tangy dressing and topped with fresh herbs and pistachios. Every bite brings new flavors-it’s so good!

Serves 8-12
2 cups pearled couscous
1 1/2 cups sliced cherry tomatoes
1 1/2 cups small diced tri-color peppers
1 1/2 cups small diced cucumber (1 cup)
1 cup Kalamata olives, sliced
1/2 cup feta cheese
1/2 tsp salt
1/2 teaspoon black pepper
2 tablespoons pickled shallot
2 Tablespoons lemon juice
1/2 cup pistachios
2 tablespoons red wine vinegar (toss with warm couscous)
1/2 cups basil
1/2 cup mint
1/2 cup parsley

DRESSING:
2 tsp red wine vinegar
1 tsp lemon juice
1/2 tsp dried oregano
6 tablespoons extra virgin olive oil
1/4 cup basil
1/3 cup crumbled feta

Whiz all ingredients in mini food processor. Dressing will separate a bit. That’s ok! Just give it a quick whisk before tossing with couscous.

Cook your couscous per package instructions. While still warm, toss with the red wine vinegar.

Chop or dice vegetables. Try to keep them all similar in size. Add to cooled couscous. Toss with dressing and sprinkle with torn fresh herbs and more feta.

Enjoy at room temperature.