Mediterranean Couscous Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This tasty salad is a great side dish for a whole roasted chicken or any grilled meat or seafood. Leftover roasted chicken can be mixed with any leftover salad for a light dinner the next day. From a July 1986 issue of Bon Appetit in The Weekday Cook section.This recipe can be doubled or tripled easily. Ingredients:
1 cup chicken stock |
2 tablespoons chicken stock |
3/4 cup quick-cooking couscous |
1 large tomato, seeded and chopped |
3 ounces feta cheese, cut into 1/4-inch dice |
3 tablespoons minced arugula (or 1/4 cup minced watercress) |
3 tablespoons minced green onions |
5 tablespoons olive oil |
3 tablespoons fresh lemon juice |
salt & freshly ground black pepper |
romaine lettuce leaf |
greek olives or nicoise olive |
toasted pine nuts |
Directions:
1. Bring stock to boil in small saucepan; mix in couscous.
2. Cover and remove from heat; let stand 5 minutes.
3. Fluff couscous with fork and turn into medium bowl.
4. Mix tomato, feta, arugala and green onion into couscous.
5. Whisk together oil,lemon juice, salt and generous amount of pepper; mix into salad.
6. Just before serving, line shallow bowl with lettuce; spoon salad into bowl and top with olives and pine nuts.
7. May be served at room temperature or chilled.
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