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!