Published 2/1/14 by: Kaitlin
This morning I woke up to 40 degree weather, and because this is such a heat wave for Massachusetts right now, I had a strong desire to have a barbecue. Obviously that’s not happening, so instead I made a Mediterranean Couscous salad that reminds me of outdoor dining and the smells of a distant grill. This recipe comes from my good friends Mike and Karen, but I’ve tweaked it a little each time I’ve made it. For instance, I usually use a flavored couscous from the brand Near East (Parmesan is my favorite), but this time I used a traditional Israeli couscous from Trader Joe’s. It’s entirely up to you, and the flexibility of this salad is what makes it so fun! I made this for our end of the year teachers’ luncheon and it was a fun alternative to the typical pasta salads that appear at those kinds of functions.
Makes 6-8 Servings
Two boxes of flavored or unflavored couscous
3 bell peppers (choose your own colors)
1 onion (I use sweet, but any kind would do)
1 4oz container of Feta cheese
1 bunch of chives
Cook couscous according to directions on the box. Once it’s light and fluffy put it in the refrigerator to cool. While it’s cooling dice your veggies. Add the veggies and Feta to your liking and chill until you’re ready to serve. That’s it! Seriously! Some options for if you choose to use unflavored couscous: offer a vinaigrette salad dressing on the side, or sprinkle your favorite seasoning (seasoned salt, Emeril’s Essence etc.) into the salad.
Please let me know if you come up with fun alternatives for this salad!by