A friend sent me this recipe. She warned me that this multiplies quickly! The more veggies you add, the more salad you have.
If you make it ahead; wait to add the tomatoes, nuts, and dressing until just before serving.
I like to serve it as a wrap. I use tortilla wraps (or pitas). I serve the tomatoes, feta and nuts on the side, along with shredded lettuce for a make your own.
I also like to increase the amount of couscous.
methodNo-Cook or Other
plus 2 tbsp water or broth
tomatoes, seeded and chopped
can sliced black olives
fresh chopped parsley
green onions, sliced
slivered almonds or pine nuts
each: diced cucumber, celery, shredded carrot, green, red and yellow pepper, edamame. (use your imagination)
salt and pepper to taste
sugar to taste (this is optional-you want it tart, but you don't want it to make your jaws hurt!)
How To Make
Heat water (or broth) just to a boil. Place couscous in medium bowl, add hot water (or broth). Cover and let stand 5 minutes or until water is absorbed. Fluff with a fork. Let cool and place in a large bowl.
Add all the veggies (except the tomatoes - they tend to get soggy) to the coucous.
Mix together olive oil, lemon juice and sugar (if desired). Pour about 1/2 to 2/3 of it over the couscous, mix, taste and add more dressing if needed.
Chill. Add feta, nuts and tomatoes just before serving.
For wraps; serve with shredded lettuce, tomatoes and feta on the side. The nuts are optional.
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Categories & Tags for Mediterranean Couscous Salad/Wraps: