2 cups instant couscous, prepared as per box instructions
¼ cup toasted pine nuts
1/2 cup chopped kalamata olives
1 ¼ cups tomatoes, stemmed, seeded and diced
¾ cup crumbled feta cheese
2 Tbs. chopped fresh mint, plus whole sprigs for garnish
2 Tbs. chopped fresh oregano, plus whole sprigs for garnish
For dressing:
1/4 cup fresh lemon juice
1 Tbs. grated lemon zest
3 Tbs. white balsalmic vinegar
¼ cup olive oil
Salt and pepper to taste
Prepare couscous as per box instructions. Transfer the couscous to a large serving bowl. Using a fork, fluff the couscous grains to separate them. Add the pine nuts, kalamata olives, tomatoes, feta cheese, chopped mint and oregano and toss.
In a separate bowl whisk lemon juice, lemon zest, olive oil, and the vinegar. Add salt and pepper to taste. Whisk until well blended. Mix into couscous mixture gently but well. Cover and refrigerate for at least 1 hour or up to 12 hours before serving to allow the flavors to blend. Garnish with the mint and oregano sprigs and serve the salad chilled or at room temperature. Serves 6.
¼ cup olive oil
Salt and pepper to taste
Prepare couscous as per box instructions. Transfer the couscous to a large serving bowl. Using a fork, fluff the couscous grains to separate them. Add the pine nuts, kalamata olives, tomatoes, feta cheese, chopped mint and oregano and toss.
In a separate bowl whisk lemon juice, lemon zest, olive oil, and the vinegar. Add salt and pepper to taste. Whisk until well blended. Mix into couscous mixture gently but well. Cover and refrigerate for at least 1 hour or up to 12 hours before serving to allow the flavors to blend. Garnish with the mint and oregano sprigs and serve the salad chilled or at room temperature. Serves 6.
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