I’ve been on a salad kick lately. Well, to be fair, I was on a salad kick all summer. With my interesting pregnancy palate, salads seemed to always hit the spot. I could junk them up by adding sliced chicken fingers and cheese, or I could keep them lean with grilled vegetables and homemade dressing. My new favorite culinary lover is couscous. It’s cheap, quick and easy to make, and it’s pasta. You can’t go wrong with pasta! i came upon this mediterranean couscous salad by happenstance; I had all of the ingredients in the fridge, and it was 2 hours past my usual lunch time. I needed something fast and filling.
This recipe is great warm, room temperature or cold. It also would be great as a potluck dish, since it can be made ahead of time, and is able to sit out on picnic or potluck tables for an extended amount of time. When I shared this meal on Instagram, it went over very well. 85 likes can’t be wrong, right? Try it out this week for lunch. I guarantee you won’t be disappointed.
Mediterranean Couscous Salad
1/4 cup olive oil
1 tablespoon red wine vinegar
2 teaspoons dijon mustard
1 teaspoon honey
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups cooked couscous
1 cup grape tomatoes, sliced
1/2 cup crumbled feta cheese
2 tablespoons fresh basil, thinly sliced
Combine the first 7 ingredients in a small bowl or mason jar. Stir together if combined in a bowl, or cover with a top and shake together if combined in a mason jar. Set aside.
Place cooked couscous, sliced tomatoes, feta, and basil in a medium sized serving bowl. Toss together.
Pour prepared dressing over couscous salad and toss.
Eat immediately or let sit in the fridge overnight for an enhancement of flavors.