Couscous Salad with Feta
This is a great side salad or light meal in summer. You can also substitute walnuts for the pine nuts if you like.
Ingredients
Serves: 8
- 2 cups (500ml) water
- 1 cup (190g) couscous
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons red wine vinegar
- 1 1/2 tablespoons Dijon mustard
- 1/2 cup (125ml) olive oil
- 1 cucumber, seeded and diced
- 125g feta cheese, crumbled
- 6 spring onions, sliced
- 1/2 cup fresh parsley, diced
- 1/4 cup (90g) toasted pine nuts
Directions
Preparation:15min ›
Cook:1hour20min ›
Extra time:30min chilling ›
Ready in:2hours5min
- Bring the water to a boil in a saucepan over high heat. Remove from the heat and stir in the couscous. Cover and let stand for 10 minutes. Scrape the couscous into a mixing bowl; fluff with a fork and refrigerate until cold, about 1 hour.
- Once the couscous is cold make the dressing by whisking together the salt, black pepper, red wine vinegar and Dijon mustard in a small bowl. Slowly drizzle in the olive oil while continuing to whisk until the oil has thickened the dressing.
- Fold the cucumber, feta cheese, spring onions, parsley and pine nuts into the couscous. Pour the dressing over the top and stir until evenly moistened. Chill 30 minutes before serving.
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Reviews and Ratings
Global Ratings:
(38)
Reviews in English (29)
I found this recipe when I was looking for side dishes that I could eat while on the South Beach Diet. I have been making this for several months and even my two year old asks for second helpings. Two things that make this a little easier are 1) If you don't have time to let the couscous chill for an hour, make it the night before and then mix it with the other ingredients the next day. 2)Either leave the cucumber out all together, or cut it up and add to individual salads. I find that the leftovers don't keep as well with the cucumber mixed in. - 02 Jul 2009 (Review from Allrecipes USA and Canada)
Love this recipe - made a few modifications - use salt only to taste - not amount in recipe - used 3/4 c olive oil & 3-1/2 T red wine vinegar - was out of Dijon, so used regular mustard and 3/4 t sugar to cut the tang down. Also added 1 c carrots (matchstick size cut); 1 can garbanzo beans and cut back on feta cheese slightly. Excellent summer dish - added extra fresh herbs from garden - definitely a keeper recipe - thanks so much - next time, going to try cooking cous cous with one can chicken broth instead of water for more flavor. The cous cous called for in recipe is equivalent to one box. - 28 Jun 2010 (Review from Allrecipes USA and Canada)
This salad turned out great! I didn't make any modifications to the recipe whatsoever. I didn't care for the pine nuts and will leave those out the next time I make this salad. Thanks for passing this recipe along. It's a keeper. - 13 Oct 2008 (Review from Allrecipes USA and Canada)