I first created this dish several years ago when I struggled to find something that my very food allergic culinary instructor could eat at a small pot luck party. Something along these lines surfaced on the internet and it’s been stuck in my head ever since.
It’s a shame that I haven’t made it again until now. It was such a hit at the time, everyone in class loved it, and when I think of feta, I think of, and crave, this dish.
When I started imagining what I should do for a pot luck this past weekend I realized that I just had to make this again. It’s so simple, so light, and fresh, it was perfect for what was bound to be a warm evening.
- 2 cups uncooked couscous
- ½ cup cucumber, quartered and sliced
- 3 roma tomatos, seeded and diced
- ½ large red onion, diced
- 1 cup crumbled feta cheese
- 3 tablespoons extra virgin olive oil
- 1 tablespoon oregano
- 2 teaspoons cumin
- Cook your couscous according to package direction. Transfer to a large mixing bowl and allow to cool to room temperature occasionally tossing with a fork.
- While your couscous is cooling, chop and prepare all your vegetables.
- Combine all ingredients.
- Serve right away or chill until needed. This will last in your fridge for 4-5 days
There isn’t anything about this salad that’s not amazing.
This recipe is for the standard amount, but can very easily be increased to feed a crowd or to just have on hand for several days of easy lunches.