Monday, April 14, 2008

Couscous Salad with Feta, Tomato and Olives

From The Deen Bros. Y'All Come Eat

2 Tbsp EVOO
2 Tbsp freshly squeezed lemon juice
1/4 tsp salt
Freshly ground black pepper

1 1/2 C water
1 tsp EVOO
1 C uncooked couscous
1 C cherry tomatoes, quartered lengthwise
5 Tbsp sliced pitted kalamata olives
5 Tbsp chopped fresh parsley
4oz feta cheese, crumbled (about 1 cup)

For the dressing, in a small bowl, whisk together the dressing ingredients; set aside.
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 3 minutes. Uncover and fluff with a fork. Pour dressing over the warm couscous and toss to combine. Add the remaining ingredients and toss gently to combine. Taste and adjust seasoning if desired. Serve hot or at room temperature.

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