24 March 2010

Herbed Garden Couscous

Wow is all I can say about this spin on a salad! This was so insanely simple to make and amazingly delicious to eat! (the ingredient list is long, but don't worry, its easy to make) Now, Rob is no fan of walnuts and didn't want them on his salad, but I made him try a bite with a walnut and even he is hooked! As long as you're not allergic to walnuts, try it even if you don't care for them. This is so good, I have made it a few times already!

  • 1 c whole wheat or plain couscous (cooked)
  • 2 c cherry tomatoes, halved
  • 1 medium cucumber, coarsely chopped
  • 1 medium green pepper, coarsely chopped
  • 1/2 c snipped fresh chives
  • 1/4 c snipped fresh Italian parsley (flat parsley)
  • 1/4 c snipped fresh mint
  • 1/4 c snipped fresh oregano
  • 1/3 c balsamic vinegar
  • 1/3 c olive oil (EVOO)
  • 2 tsp sugar
  • 1/2 c crumbled feta cheese
  • 1/2 c coarsely chopped walnuts (toasted optional... I didn't toast mine)


  1. Cook couscous according to package instructions. Fluff with a fork.
  2. Meanwhile, in a large bowl combine tomatoes, cucumbers, green pepper, chives, parsley, mint and oregano. Fold in couscous.
  3. In a small bowl, whisk together balsamic vinegar, olive oil, sugar, 1/2 tsp of salt and 1/4 tsp freshly ground black pepper. Pour over couscous mixture and toss to combine. Spoon into serving bowl or cover and chill up to 24 hours.
  4. When serving, top with feta cheese and walnuts.

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