Cold Couscous Salad

Cold Couscous Salad

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.

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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.

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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.

Cold Couscous Salad
 
Prep time
Total time
 
Author:
Recipe type: Side Dish, Salads
Serves: 8
Ingredients
  • 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
Instructions
  1. 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.
  2. While your couscous is cooling, chop and prepare all your vegetables.
  3. Combine all ingredients.
  4. 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.

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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.


Brie

Brie is a fair-weather foodie. She wouldn’t go as far as to say she has a love/hate relationship with food, because she loves food and food clearly loves her; it loves her so much that it holds on as tight as it can and never lets go; mostly in the middle region. Her cooking style involves a lot of butter or garlic or onions, things that have “creamy” or “cheesy” in the title, also anything that you could add bacon to. She’s been making the noms since she was tall enough to reach the counter, and has been eating for even longer*. Brie’s passion for cooking-slash-baking will fluctuate however, usually correlating with how sick she is of doing dishes. Never-the-less, her passion for eating (sushi, take out Chinese, hole in the wall diner-y type foods) is as constant as the sun, the moon, death, and taxes. She also sometimes talks in the third person; don’t worry, you’ll get used to it.
*Fun Fact: When she was 10-13ish, only 1 out of every 5 batches of sugar cookie dough would make it past the butter/sugar stage and end up in the oven instead of Brie’s stomach. #ThisIsWhyI’mFat
P.S. She also set the microwave on fire during the same era while making home-made microwavable popcorn. Pro tip: Alton Brown is WRONG and you cannot put a paper bag with staples into the microwave; things will go badly.
P.P.S Happy ending. Even though to put out the fire she threw a bowl of water onto it and shorted all the circuits, the microwave started working after a week and her mom was non-the-wiser.
P.P.P.S But, I guess not any longer…

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