This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Cold Couscous Salad with Lemon Dressing
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- #32602
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 cups quick-cooking couscous
1 3/4 cup boiling water
2 cups romaine lettuce, sliced
1 cup diced, cored plum tomatoes
1/2 cup minced curly leaf parsley
1/3 cup thinly sliced green onions
1/4 cup chopped fresh dill
2 tablespoons chopped fresh mint
2 ounces feta cheese
DRESSING
1/4 cup olive oil
1/3 cup lemon juice
1 tablespoon cold water
1 clove garlic, crushed (I think more is better)
1/2 teaspoon salt
directions
Place the couscous in a large bowl and cover with the bowling water. Cover the bowl and let stand 10 minutes. Fluff with a fork and let cool completely. Add remaining ingredients and toss with dressing.
For the dressing: Whisk oil, juice, water, garlic and salt in small bowl until blended. Taste and adjust seasoning if necessary.
When I make this, I garnish the salad with additional tomatoes, Greek olives and more crumbled feta.
added by
odysseusi
nutrition data
456 calories, 11 grams fat, 75 grams carbohydrates, 15 grams protein per serving.
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reviews & comments
July 3, 2013
I toned down the lemon dressing just a bit and added more garlic. I think maybe next time I'll just stick with a vinaigrette instead of the lemon flavor at all.