Cold Couscous Salad
Posted on 06 Sep 2014I really enjoy couscous and while it’s often best in warm dishes, it makes a great pasta salad too; pasta salad it needn’t always be some mayo-dressing + macaroni. Couscous mixed with a bunch of chopped vegetables & herbs in a vinagrette and served cold makes a great meal (or side dish).
You can make this salad with almost any crisp vegetable you like (or combinations of vegetables), you don’t have to use all the ones I list in this recipe.
| Yield | About 6 cups |
Ingredients
| Amount | Ingredient | Notes |
|---|---|---|
| 2 cup | water | — |
| 1 teaspoon | salt | — |
| 1 cup | coucous | — |
| 2 tablespoons | olive oil | — |
| 1 | red pepper, diced | — |
| 1 | tomato, diced | — |
| 1 | celery stalk, diced | — |
| ½ | cucumber, diced | — |
| ½ | red onion, diced | — |
| ⅓ cup | sliced black olives | — |
| 4 tablespoons | crumbled feta cheese | — |
| 4 tablespoons | chopped fresh parsley | — |
| 2 tablespoons | red wine vinegar | — |
| to taste | salt & pepper | — |
Directions
- Bring the water to a boil, add the salt.
- Remove from heat and add the couscous, stir amd let set until the couscous has absorbed the water.
- Transfer cooked couscous to a large bowl and toss thoroughly with olive oil to keep from sticking.
- Add the chopped red pepper, tomato, celery, cucumber, red onion, black olives, parsley & feta and toss to combine.
- Season with the vinegar, salt & pepper.
- Cover and chill in a refridgerator for at least 2 hours before serving.