Mediterranean Couscous Salad

Total Time:
55 min
Prep:
20 min
Cook:
35 min

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • 2 tablespoons olive oil (1 tablespoon for the tomatoes and 1 tablespoon to toss with the couscous)
  • 4 yellow tomatoes
  • 1 pound Israeli couscous (pearl pasta)
  • 1 red bell pepper, stems and seeds removed and cut brunoise
  • 1/2 cup fresh mint leaves, packed plus a few small sprigs for garnish
  • 1 (8-ounce) jar picked cipollini onions
  • 2 English cucumbers, peeled and sliced into 1/4-inch thick disks
  • Dressing:
  • 2 tablespoons red wine vinegar
  • 2 garlic cloves, lightly crushed with the side of a knife blade and quartered
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup extra-virgin olive oil
Directions
  • Preheat oven to 325 degrees F. Brush 1 tablespoon olive oil on the tomatoes (reserving the rest) and roast for about 25 minutes. Remove from oven, allow to cool, and cut into wedges.

  • Boil couscous until al dente as you would for pasta, drain well, and toss with 1 tablespoon reserved olive oil.

  • For the dressing, add the vinegar to a blender and replace the cover. Turn on the blender and through the feed opening add, 1 at a time, the garlic, mustard, salt, and pepper. Leaving the blender running, add the olive oil in a slow thin stream. Set aside briefly.

  • Toss together the couscous, tomatoes, bell pepper, mint leaves, cipollini onions, and cucumber with enough of the dressing to coat. Serve additional dressing on the side.


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