I know, you think salad and you think of a big bowl of leafy greens and some delicious toppings. This salad is in fact just the opposite. The majority of the greens comes for the herbs used to season the salad. I came across this amazing couscous salad the other day and immediately ran out to the market to make it for Timmy and I as part of our dinner. It was just as good as it looked! It is light, fresh, and perfect for a Summer BBQ as a side dish. I know it may seem like a lot of ingredients, but the prepping and dicing is pretty relaxing and therapeutic. Put on some fun tunes and you will have yourself the perfect summer salad in no time.
- 5 cups water
- 1 cup Israeli Couscous
- 1 teaspoon olive oil
- 1 tablespoon salt
- 2 ½ cups cherry or grape tomatoes, halved or quartered
- 1 large seedless cucumber (usually plastic-wrapped; about 1 pound), diced
- 1 medium red onion, diced
- ¾ cup Feta cheese, crumbled. We love French Feta, but any kind will do.
- 2 teaspoons fresh rosemary, finely chopped
- 2 tablespoons fresh basil, finely chopped
- 1 ½ tablespoons fresh oregano or parsley, finely chopped
- 2 teaspoons fresh thyme leaves, don’t worry about chopping these
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon sea salt
FOR THE DRESSING:
- ¼ cup olive oil
- 2 teaspoons honey
- 2 tablespoons fresh lemon juice
- zest of 1 lemon
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 medium clove garlic, finely minced
- For the dressing, combine all dressing ingredients in a glass jar and shake well to combine. Set aside.
- Bring water to boil in a medium-size pot. Add couscous, olive oil and salt. Return to a boil. Reduce to a steady simmer and cook for 8-9 minutes or until al dente. Drain well and rinse with cool water. Transfer to a medium size bowl.
- Add tomatoes, cucumber and red onion to the bowl with the couscous and stir to combine. Drizzle about half of the dressing over the salad and toss to coat. Add the Feta, fresh herbs, salt, and pepper. Stir gently. Serve immediately or store in the refrigerator for several days. Remove from refrigerator about 30 minutes before serving to bring to room temperature.