Couscous Salad With Lemon Vinaigrette
Couscous Salad With Lemon Vinaigrette
Couscous, small round pieces of pasta made from a mixture of semolina flour and water, makes the perfect base for a cold salad. If you’re looking for something other than a sandwich to pack for lunch, this is a great option. This recipe calls for red bell peppers, zucchini, feta cheese, and a lemon vinaigrette, but you could easily adapt this concept based on the ingredients you have on hand or your personal taste preference.
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Servings
4
Ingredients
- 4 cup cooked pearled couscous, cooled
- juice of 2 lemons
- 2 cloves garlic, minced
- salt, to taste
- pepper, to taste
- 4-5 tablespoon olive oil
- 1 zucchini, cut into ribbons or diced
- 1 red bell pepper, diced
- crumbled feta cheese, to taste
- fresh dill, to taste
Directions
- Take the cooled couscous and break it up gently with your hands. Set aside.
- Combine the lemon juice, garlic, salt, and pepper in a small bowl. Slowly whisk in the olive oil until vinaigrette forms. The exact amount of oil needed will depend on the amount of juice your lemons yielded; taste the vinaigrette and adjust accordingly. Then, pour just enough vinaigrette over the couscous to very lightly coat it on all sides.
- To serve, layer the zucchini, couscous, and red bell pepper in an alternating fashion. Drizzle the salads with the remaining vinaigrette and top with crumbled feta cheese and dill.