Get the Recipe: Mediterranean Inspired Couscous Salad
This delicious Mediterranean Inspired Couscous Salad is one of my favorite salads to serve up during the warmer months.
Ingredients
For the sweet onion vinaigrette (makes about ¾ cup):
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- ½ teaspoon dried oregano
- ½ teaspoon fine salt, or to taste
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper, or to taste
- 1 clove garlic, grated
- ¼ cup sweet yellow onions, diced small (I used Vidalia® RealSweet® Onions
For the salad:
- 1 ⅓ cup pearl couscous
- 1 pint cherry tomatoes, halved
- 1 cup diced English cucumbers
- 1 medium avocado, diced
- ¾ cup jarred marinated artichokes, diced
- ½ cup pitted kalamata olives, halved
- ½ cup feta cheese
- salt and pepper, to taste
Equipment
- large bowl
- Small Bowl or Mason Jar with a Lid
- Cutting Board
- Chef's Knife
- Strainer or Colander
- Medium Sauce Pan
Instructions
Make the vinaigrette:
- In a small bowl or mason jar, combine all of the ingredients for the vinaigrette and whisk or shake well together. Add in the onions and let them marinate covered for 20 to 30 minutes. Store in the fridge for up to 4 days in an air-tight container.
Cook the pearl couscous:
- In a medium sauce pan, cook the couscous per the instructions on the package. Once done, drain, rinse with cold water and set to the side.
Prepare the salad:
- In a large bowl, add in the couscous along with the other ingredients for your salad. Pour in your desired amount of the vinaigrette and lightly give them a toss. Taste and add more salt and pepper, if needed. Please note: only add the avocados into the salad at the time you're ready to serve so that they don't change color and remain fresh.
- Serve and enjoy!
Serving: 8ounces, Calories: 305kcal, Carbohydrates: 28g, Protein: 6g, Fat: 19g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 8mg, Sodium: 466mg, Potassium: 230mg, Fiber: 3g, Sugar: 2g, Vitamin A: 568IU, Vitamin C: 18mg, Calcium: 75mg, Iron: 1mg