Mediterranean Couscous Salad Recipe - Cooking Index
Mediterranean Couscous Salad Recipe - Cooking Index
| 1 cup | 237ml | Couscous |
| 1/4 cup | 59ml | Fresh lemon juice |
| 1/4 cup | 59ml | Olive oil |
| 2 cups | 125g / 4.4oz | Tomatoes - chopped (large) |
| 1/2 cup | 31g / 1.1oz | Sliced green onions |
| 1 | Athenos Crumbled Feta Cheese with | |
| Basil & Tomato - (4 oz) |
Boil 1 1/2 cups water in medium saucepan. Stir in couscous; cover. Remove from heat; let stand 5 minutes. Fluff couscous with fork; cool, uncovered, 10 minutes.
Mix couscous, lemon juice and olive oil. Add tomatoes and green onions; cover. Refrigerate 4 hours or overnight.
Stir in cheese just before serving. Serve on lettuce-lined plate or as a filling for pita bread.
This recipe yields 6 servings.
Variation - Mediterranean Tabbouleh Salad. Prepare as directed, substituting 1 cup bulgar wheat, cooked as directed on package, in place of couscous.
Source:
Athenos' recipe archive at http://www.athenos.com
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