Totally healthy.
Totally customizable.
Totally fresh.
Totally colorful.
Aunt Marilyn made this salad for two different occasions this weekend and both times it was amazing. She found the original recipe from her wonderful grocery store: Wegmans. Something similar can be found in Cooking Light, too.
Fresh and fun to chew! Anna loved all of the textures of the couscous.
Israeli CousCous Summer Salad
- 1 box of Israeli Couscous mix from Wegmans (their brand contains orzo, quinoa and baby garbanzo beans) you could also use Trader Joe’s mix, made as directed
- 3 tomatoes, diced
-
1/2 cup diced red onions
-
1/2 cup diced kalamata olives
-
1/2 cup crumbled feta
-
1cup of fresh spinach, roughly chopped
-
1/3 cup lemon vinaigrette dressing, Wegmans brand or recipe below
- Make couscous as directed.
- Mix with veggies and feta.
- Add dressing and put salad in the fridge for about an hour before eating so flavors can meld.
Lemon Vinaigrette
- 1/4 cup lemon juice
- 1/4 cup fresh basil leaves
- 2 cloves garlic, or 2T minced garlic
- 2 tsp. lemon zest
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1/3 cup extra-virgin olive oil
- Blend lemon juice, basil, garlic, lemon zest, salt and pepper together in a blender.
- Slowly add oil while blending.
- Serve!
