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Mediterranean Couscous Salad
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- #29947
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
8 ounces Israeli couscous
2 tablespoons olive oil
2 teaspoons fresh garlic, minced
4 ounces fresh spinach, julienne cut (matchstick size strips)
1/2 cup sun-dried tomatoes, diced
1/2 cup black olives, diced (Calamata olives preferred)
1/4 cup red onion, diced
1 tablespoon fresh oregano, chopped
2 tablespoons fresh mint, chopped
4 ounces feta cheese
Lemon Vinaigrette
1/4 cup lemon juice
1/4 cup extra virgin olive oil
kosher salt, to taste
sugar, to taste
directions
Cook Israeli couscous according to package directions. Set aside and cool.
To make vinaigrette, mix olive oil and lemon juice with whip. Add sugar and kosher salt to taste.
Heat olive oil in a pot, add garlic and heat for 30 seconds while stirring. Add fresh spinach and stir until wilted and fully coated.
Remove spinach and cool. Add all remaining ingredients including vinaigrette and spinach (excluding Feta cheese) and mix well. Chill salad.
Garnish with Feta cheese before serving.
added by
recipeway
nutrition data
347 calories, 19 grams fat, 36 grams carbohydrates, 9 grams protein per serving.
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reviews & comments
May 24, 2009
This is a very tasty salad. I used it for a main dish for my vegetarian friends. It work good in the warm weather no mayo in it.