It’s that time of the year again… summer is finally here and I have a fabulous salad to share with you! I first had this dish in California, when we went to visit some dear friends in San Diego. I watched our hostess whip up this delicious side dish and couldn’t help but be impressed with the clean taste, gorgeous colors, and wonderful blend of flavors. While it’s not a dish that my husband would like (he doesn’t like the texture of couscous), I immediately knew it would become a personal favorite. I hope you’ll consider trying it sometime soon and let me know how you like it!
- 1 box Couscous
- Garlic (I used about 1T crushed garlic)
- Olive Oil (I think the directions call for a specific amount – I used about 2T)
- 2 cups liquid (I like to use 1 cup bouillon and 1 cup dry white wine)
- 1 small block feta, diced (or one small package of crumbled feta)
- 1 package grape tomatoes, quartered
- 2T fresh basil, sliced thin (more if desired)
- 2T balsamic vinegar
- salt/pepper to taste
- In a microwave-safe bowl (I use a glass pyrex bowl), heat the garlic in olive oil for 30 seconds. Add the 2 cups of liquid and heat for 4-5 minutes or until boiling. (see top right photo)
- Add entire box of couscous, cover with plastic wrap, and allow to sit until liquid is absorbed, about 5 minutes. (see top left photo)
- While the couscous is finishing, you can prep the grape tomatoes, feta, and basil (See lower left photo). When all liquid is absorbed, fluff the warm couscous with a fork. Toss in the tomatoes, feta, and basil. Season with balsamic vinegar, salt, and pepper.
Note: I like to serve this salad chilled, but it’s just as delicious as soon as it’s made. You can add bits of avocado and/or grilled chicken to make this into a filling lunch. The original recipe called for whole tomatoes, diced, but I really like the texture and sweetness of cherry or grape tomatoes. Feel free to use your own preference to create something uniquely your own!
Enjoyed the couscous very much. I’d double or triple the amount of basis! John Scott