Couscous Mediterranean is one of my favorite summer salads…I know it is not summer yet but I just can’t wait for it. It reminds me of Florida, I miss the beach terribly, being able to swim in the ocean is an amazing thing. California is incredible for many reasons, we love the scenery, the mountains and especially the food but it will never cross my mind to try to swim in the ocean here.

I came across this salad a few years ago. One of my friends makes one similar with orzo and black olives and used to bring it to the office, I loved it. However, I knew that I needed to make a few changes if I wanted Guy to eat it, he doesn’t really like black olives, if THAT is even possible.

This salad is very easy to make and even easier to eat. It is so refreshing and it will taste better if you make it a few hours in advance (and it tastes more delicious the next day!).

On a different note, I really wanted to wait and watch all episodes of Games of Thrones at my leisure, but of course, I broke down and I have been watching them each week. Not that I received any support from anybody at home either, if you know what I mean *cough*.

I really hope you make this salad and enjoy its mediterranean flavors, the basil, the freshness of the lemon zest and dressing and the crunchiness from the cucumber. The sun-dried tomatoes add a little sweetness and the salty flavor of the feta makes the perfect combination for these warmer days. It pairs very well with grilled turkey burgers, grilled chicken or veggie burgers on meatless monday. All by itself is excellent as well.

Couscous Mediterranean Salad

Yield: 4-6 servings

Ingredients

1 cup of couscous

1 small cucumber (about 8 oz), peeled, seeded and diced

1/4 cup sun-dried tomatoes, diced

1/2 cup feta cheese, crumbled

1 1/4 cups of vegetable or chicken broth

1 tbsp pesto

1 sprig of basil, chopped

4 tbsp parmesan cheese, freshly grated

Dressing

1/4 cup of extra virgin olive oil

zest and juice of 1/2 lemon

1/4 tsp of salt

pinch of pepper

 

Instructions

Check couscous package instructions, especially regarding couscous/water ratio. Bring the chicken or vegetable broth to a boil in a small saucepan and add the couscous. Remove the saucepan from heat and stir the couscous. Set aside covered until all liquid has been absorbed and the couscous is tender, about 6 minutes. Stir and fluff couscous with a fork.

Transfer couscous to a large bowl and let it cool. Add the remaining ingredients, sun-dried tomatoes, cucumber, feta cheese, parmesan cheese chopped basil

Whisk extra virgin olive oil, lemon, salt and pepper until the dressing has emulsified and gets a little thick. Adjust salt and pepper if necessary and pour into couscous. Stir until couscous is covered with the dressing.

Notes

Tastes even better if made in advance.