Paula’s Couscous Salad


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Paula’s Couscous Salad Paula’s Couscous Salad

54321 Based on 1 Review

Servings: 4 servings
Cook Time: 3 min
Difficulty: Easy

Ingredients Add to grocery list

1 1/2 cups water
1 teaspoon extra-virgin olive oil
1 cup uncooked couscous
1 cup cherry tomatoes, quartered lengthwise
5 tablespoons pitted and sliced kalamata olives
5 tablespoons chopped fresh parsley leaves
4 ounces feta cheese, crumbled
Dressing, recipe follows
Dash Ceylon cinnamon, optional

Dressing:
2 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon salt
Freshly ground black pepper

Directions

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 2 minutes. Uncover and fluff with a fork. Add remaining ingredients and toss with dressing. Taste and add a pinch of cinnamon, if desired. Serve hot or at room temperature.

Dressing:
Whisk all ingredients in a small bowl and set aside.

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54321

By Jean Hudgins on April 21, 2011

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