Paula's Couscous Salad

Total Time:
13 min
Prep:
10 min
Cook:
3 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 1/2 cups water
  • 1 teaspoon extra-virgin olive oil
  • 1 cup uncooked couscous
  • 1 cup cherry tomatoes, quartered lengthwise
  • 5 tablespoons pitted and sliced kalamata olives
  • 5 tablespoons chopped fresh parsley leaves
  • 4 ounces feta cheese, crumbled
  • Dressing, recipe follows
  • Dash Ceylon cinnamon, optional
  • Dressing:
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 teaspoon salt
  • Freshly ground black pepper
Directions

In a medium saucepan, bring the water and the 1 teaspoon oil to a boil. Stir in the couscous. Remove from heat, cover, and let stand for 2 minutes. Uncover and fluff with a fork. Add remaining ingredients and toss with dressing. Taste and add a pinch of cinnamon, if desired. Serve hot or at room temperature.

Dressing:

Whisk all ingredients in a small bowl and set aside.


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