Mediterranean Israeli Couscous Salad

Mediterranean Israeli Couscous Salad

I think I know what you are thinking.

There is a lot going on with this recipe title – Mediterranean Israeli Couscous Salad – and that’s true! However it exactly describes this light and flavorful salad!

My husband Jack was getting creative in the kitchen – attempting to create a dish that would excite your taste buds with contrasts of flavor, texture and temperature. And he did exactly that!

Hot and tender Israeli couscous is placed on top of cold iceberg lettuce that has been dressed with a zesty dressing. Then it is topped with feta cheese, ripe tomatoes, slices of red onion and Kalamata olives.

Ingredients

  • 2 tablespoons Greek extra virgin olive oil (or an other good-quality extra virgin olive oil if a Greek variety is not available)
  • ½ cup diced red onion
  • ½ cup diced celery
  • ¼ cup chopped fresh parsley
  • 1 tablespoon minced garlic
  • ½ cup pitted chopped Kalamata olives
  • 1 cup dry Israeli couscous
  • 1¼ cups water
  • ½ teaspoon dry Mediterranean oregano
  • ½ teaspoon dry basil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon dry Mediterranean oregano
  • ¼ teaspoon kosher salt
  • Few grinds black pepper
  • Pinch granulated sugar
  • 2 tablespoons Greek extra virgin olive oil (or an other good-quality extra virgin olive oil if a Greek variety is not available)
  • ½ head Iceberg lettuce, broken into pieces
  • 1 large fresh tomato, cut into wedges
  • ½ cup feta cheese, crumbled
  • Additional Kalamata olives for serving
  • Additional thinly sliced red onion for serving
Read the whole recipe on A Family Feast