Healthy, Vegetarian Couscous Recipe
By Cate Walker
Hosting supper club this week and can’t think of something to make in this heat? This salad is refreshing, light and will have your guests leaving rave reviews! Everyone is talking about adding color to your plate and this salad has got them all. Enjoy!
Couscous Salad Recipe
1 cup couscous
½ cucumber, peeled and finely diced (2 cups)
1 medium tomato, diced
1 yellow bell pepper, diced
1/2 cup coarsely chopped fresh mint leaves; additional sprigs for garnish
1/4 cup extra-virgin olive oil
2 Tbs. fresh lemon juice (or more for taste)
1 tsp. finely grated lemon zest
Freshly ground black pepper
¾ cup small-diced feta cheese
5 cups of romaine lettuce
½ cup extra-virgin olive oil
¼ cup of red wine vinegar
Cook the couscous according to the direction on the package and place aside to let cool. Toss the tomato and cucumber with the olive oil, lemon juice, lemon zest and black pepper. Once the couscous has cooled mix with the tomato and cucumber mixture. Sprinkle with the feta cheese. Salt and pepper to taste—but be sure to taste your food first, feta cheese is salty!
In a large bowl toss the romaine lettuce with olive oil and red wine vinegar. In a large bowl or large platter, top the lettuce with the couscous mixture. For added protein, top with chicken or tofu!