Mediterranean Couscous Salad
With sun-dried tomatoes, fresh herbs and salty Kalamata olives, this delicious dish is a wonderful alternative to traditional pasta salad.
Preparation time: 25 minutes
3 ½ cups water
2 ½ cups Israeli couscous
½ cup olive oil
½ cup fresh lemon juice
¼ teaspoon sea salt
¼ teaspoon sugar
1 ½ tablespoons minced fresh garlic
8 ounces fresh spinach, stems removed
1 cup sun-dried tomatoes, sliced
1 cup pitted Kalamata olives, sliced
½ cup diced red onion
¼ cup chopped fresh mint
2 tablespoons chopped fresh oregano
½ teaspoon freshly ground black pepper
8 ounces feta cheese, crumbled
- In a medium pot, bring water to a boil and stir in couscous. Return to a boil, then reduce heat and simmer, covered, for 10 minutes. Drain any remaining water and set aside to cool.
- Whisk together olive oil, lemon juice, salt and sugar.
- Heat 4 tablespoons of the oil/lemon juice mixture in a small sauté pan; add garlic and heat for 30 seconds, stirring constantly, until fragrant. Add spinach to pan; stir until wilted and fully coated.
- Fluff couscous with a fork and transfer to a large bowl. Combine couscous with garlic mixture and all remaining ingredients, except feta cheese; mix well and chill. Sprinkle with feta cheese before serving.