Tuesday, June 16, 2009

Mediterranean Cous Cous

I made this for a little falafel night at my friend Jenna's house. It was pretty tasty and had a nice range of sweet / salty / sour flavors going on. I was really unsure about adding apricot to the salad, but it ended up adding a nice punch to the flavor. It also made for some nice leftovers— I made too much and we ended up eating this for a week. I would definitely recommend hunting down some Israeli cous cous. I had never tried it before, but picked some up at Trader Joe's, and the texture is out of this world!

3 cups cooked cous cous- I used whole wheat and Israeli
1/4 cup diced red onion
1/4 cup diced kalamata olives
1/4 cup shredded mint leaves
1/4 cup finely chopped dried apricot
1/4 cup toasted pine nuts
1/4 cup feta cheese
1/4 cup diced roasted peppers

3 T olive oil
2 T lemon juice
1/4 clove garlic, minced finely
salt and pepper to taste

Cook cous cous according to package directions. When done, fluff with a fork and transfer to a bowl. Drizzle with a little olive oil and set aside. Get to chopping all your salad fixings and add them to the bowl as you go.

Mix together the olive oil, lemon juice and garlic and toss into salad. Serve room temperature or cold.

1 comment:

  1. It was VERY tasty! And I am excited to see what you will whip up for the Asian family dinner next week :)