I love making my Summer Couscous Salad.  It’s loaded with my favorite veggies, is easy to make, a feeds a crowd.  I’ve made it so many times in the last few years for parties, school functions, and BBQs, and it’s always a big hit.

That being said, I also love to try new recipes.  I pinned this recipe a while back.  It’s the same premise as my Summer Couscous Salad, but is packed with a different variety of veggies and has a different vinaigrette.

I changed up the original recipe a bit.  I used a flavored couscous and added some of my favorite Mediterranean ingredients (like cucumbers and feta).  (If you need to make this vegan, just omit the feta.)  I also increased the amount of fresh herbs and reduced the amount of lemon juice.  I’ve made this couscous salad twice now, both times for big crowds.  It has gotten a lot of positive feedback.  I’ve gotten a lot of requests for the recipe, so here it is!  (I doubled the recipe since I was feeding such a large crowd, so the pictures are deceiving.  You won’t need as much if you are just making one batch.  Also, my camera died just as I was about to take the first picture, so I had to use my iPhone.  I apologize for the photo quality!)

Start with the couscous…

• Cook 1 box of Roasted Garlic and Olive Oil flavored couscous according to the instructions on the box.

• Fluff the couscous with a fork.
• Place the fluffed couscous in the bottom of a large bowl.

• Halve a pint of grape tomatoes and chop up about a cup each of marinated artichokes and pitted kalamata olives.

• Dice up ¾ of a large English cucumber.

• Add the veggies to the couscous.

• Chiffonade a good amount of fresh basil.

• Add the basil to the bowl.

• Stir to combine.

• Sprinkle in about ½ cup crumbled feta.

• Pour ½ cup EVOO into a measuring cup.

• Mince up 3 cloves of garlic.

• Add the garlic to the EVOO.

• Mince up some more fresh basil along with some fresh oregano.

• Add the herbs to the EVOO.

 

• Squeeze in the juice of 1 lemon.  (My lemon was super juicy.  If yours isn’t, you may want to use another.)

• Whisk to combine all of the ingredients in the dressing.

• Pour the dressing over the couscous salad.

• Mix well.

Season the salad with some coarse kosher salt and ground black pepper to taste.  You can serve right away or refrigerate overnight (like I did).  The leftovers of this salad are equally delicious!  Enjoy!

One Year Ago: Slow Cooker Orange Chicken

Mediterranean Couscous Salad (serves 8-10)

INGREDIENTS:

• 1 box Roasted Garlic & Olive Oil flavored couscous
• 1¼ cups water
• ½ cup plus 2 teaspoons extra virgin olive oil, divided
• ¾ of a large English cucumber, chopped
• 1 cup pitted kalamata olives, roughly chopped
• 1 cup marinated artichokes, roughly chopped
• 1 pint grape tomatoes, halved
• ½ cup plus 2 tablespoons fresh basil, divided
• ½ cup crumbled feta
• juice from 1 lemon
• 3 cloves garlic, minced
• 2 tablespoons fresh oregano
• coarse kosher salt
• ground black pepper

DIRECTIONS:

• Combine the water, couscous seasoning packet, and 2 teaspoons of olive oil in a medium saucepan.
• Bring to a boil.
• Pour in the couscous.
• Stir, cover, and remove from the heat.
• Let sit for about 5 minutes, until all of the liquid is absorbed.
• Fluff the couscous with a fork and place in a large bowl.
• Add the cucumber, olives, artichokes, and tomatoes to the bowl.
• Chiffonade the ½ cup of basil.
• Add the basil to the bowl.
• Stir to combine.
• Sprinkle in the feta.
• Combine the remaining ½ cup of olive oil with the juice from the lemon.
• Add the minced garlic.
• Mince the remaining basil and the oregano.
• Add it the the dressing.
• Season the dressing with each of salt and pepper.
• Pour the dressing over the salad.
• Toss to combine.
• Season with more salt and pepper, to taste.

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