Minted Mediterranean Couscous Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Offer this meatless main-course salad with a basket of seeded flatbreads, steamed artichokes, and a lemon-mayo dipping sauce. Follow the meal with a bowl of apricots and some purchased baklava. Ingredients:
3/4 cup water |
1/4 teaspoon salt |
1/2 cup plain couscous |
1 cup chopped red bell pepper |
1/3 cup pitted kalamata olives or other brine-cured black olives, halved |
1/2 cup chopped fresh mint |
3 tablespoons bottled olive oil vinaigrette |
1/2 cup crumbled feta cheese (about 2 1/2 ounces) |
8 medium romaine leaves, left whole |
Directions:
1. Bring 3/4 cup water and 1/4 teaspoon salt to boil in medium saucepan over medium heat. Stir in couscous. Remove from heat. Cover and let stand 5 minutes. Transfer couscous to bowl; fluff with fork and cool slightly.
2. Stir chopped bell pepper, olives, and mint into couscous. Stir in olive oil vinaigrette. Fold in feta cheese. Season with salt and pepper.
3. Arrange 4 romaine leaves on each of 2 plates. Spoon salad into romaine.
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