I love a good salad but I never want to whip one up when I am hungry. Make this ahead of time and eat it all week for lunch.
This is embarrassing to admit, but I have very little experience with couscous. It turns out it is one of the easiest things to make and it adds some bulk to your salad. My problem with salads, other than the fact that they don’t contain butter, is that I get hungry a couple of hours later. I like this Mediterranean salad because of the variety of crunchy veggies, and the couscous fills me up for a while.
Couscous Mediterranean Salad
For the salad:
- 2 cups cooked couscous, cooled
- 3 stalks celery
- 3 bell peppers (I like red, orange, and yellow)
- 1 small red onion
- 1 cucumber
- crumbled feta cheese
For the dressing:
- 1/2 cup olive oil
- 2 teaspoons crushed garlic (I love jarred garlic)
- 1 teaspoon oregano
- 3 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Cook couscous as directed if you haven’t yet. Chop all the veggies into bite-size chunks and place in a medium bowl. Add the cooled couscous and as much feta as you like. Personally, I like plenty in every bite. Mix this all together, then make your dressing.
- For the dressing, in a small bowl, add all the ingredients. Whisk until completely mixed then immediately piut it on the salad mixture. Mix the dressing into the salad so everything gets covered. Cover the bowl and let it sit in the fridge overnight for the best flavor. Yum!