Mediterranean Couscous Salad

Plain old pasta salad mixes it up with a zesty tabbouleh and a glossy pearl couscous. No mayo need apply.

This salad is a really nice change from the standby pasta salad.  The large pearl couscous has a great texture and makes a nice presentation for entertaining.  The lemony minty flavors of tabbouleh are refreshing.

Mediterranean Couscous Salad
1 cup pearl or Israeli couscous (this one has larger grains)
2 Tbsp extra virgin olive oil
juice of 2 lemons
1/2 tsp ground sea salt
Freshly cracked black pepper
1 cup finely chopped baby cucumber (or any thin skinned cucumber like Persian or English)
1 cup baby tomatoes, halved or quartered depending on their size
1/4 red onion, minced
1/2 cup parsley, finely minced
1/4 cup fresh mint, finely chopped
1/3 cup crumbled feta cheese
1/3 cup roasted pine nuts (optional)
1/3 cup Kalamata olives (optional)

•  Cook the couscous according to the package instructions.  Usually it simmers, covered, in 1 1/4 cups boiling water for about 8 to 10 minutes until the water is absorbed.
• Put the hot couscous in a bowl and add the olive oil, lemon, sea salt and pepper.  Give it a toss to combine and set aside.
• Add the vegetables, parsley and mint to the couscous and toss well.  Taste for seasoning and refrigerate the salad for at least a couple of hours to chill thoroughly.
• Sprinkle in the feta, and the pine nuts and olives if using, when you are ready to serve.

Notes:  Don't skimp on the herbs; they're key to the flavor.  Likewise the lemon.  This is a good opportunity to use those pretty multicolored heirloom cherry tomatoes.  
 

Perfect for a Memorial Day barbecue. 

Have a great weekend!