Couscous salad with feta cheese and fresh mint is a healthy, easy salad to prepare, and it makes a wonderful light lunch or first course for a large dinner. Follow this flavorful couscous salad with Moroccan roasted chicken or spiced carrot soup. Serve with a loaf of hot bread and oil-cured olives or mixed nuts and a glass of crisp, dry white wine for a more filling, hearty meal. This salad travels quite well, making it ideal for picnics or quick weekday lunches.
Instructions
1. Combine the uncooked couscous, 1 tbsp. olive oil, ground cumin, coriander, garlic and sea salt in a large mixing bowl and whisk until evenly combined.
2. Scatter the shelled edamame over the top of the couscous mixture and pour the boiling water over the top. Cover the bowl with plastic wrap and let stand for five to six minutes or until all water is absorbed. Remove the plastic wrap and fluff the mixture with a fork. Set aside to cool.
3. Slice the campari tomatoes in half and place them in a large mixing bowl. Add the fresh mint, spring onions and lemon zest.
4. Add the cooled couscous to the bowl with the tomatoes and add the remaining olive oil along with the lemon juice and feta cheese. Toss the mixture with wooden spoons gently to combine.
5. Make a layer of Belgian endive on individual serving plates and spoon the couscous salad over the top. Serve immediately.
Tags: bowl with, feta cheese, fresh mint, large mixing, large mixing bowl