Recipe by Ruth Ann Bradach
"I got this great recipe from a friend and it has become a summer favorite! It is light and refreshing. Great as a side or as a light meal. Walnuts are a nice substitute for the pine nuts."
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1 1/3 cups
ground black pepper
red wine vinegar
1 1/2 tablespoons
cucumber, seeded and chopped
1 (4 ounce) container
crumbled feta cheese
green onions, chopped
chopped fresh parsley
toasted pine nuts
I found this recipe when I was looking for side dishes that I could eat while on the South Beach Diet. I have been making this for several months and even my two year old asks for second helpings. Two things that make this a little easier are 1) If you don't have time to let the couscous chill for an hour, make it the night before and then mix it with the other ingredients the next day. 2)Either leave the cucumber out all together, or cut it up and add to individual salads. I find that the leftovers don't keep as well with the cucumber mixed in.
This salad had a nutty taste that overpowered everything else. I love feta and the other flavors in the dressing but I couldn't taste them at all. There are better couscous recipes out there and I wouldn't try this again.
Love this recipe - made a few modifications - use salt only to taste - not amount in recipe - used 3/4 c olive oil & 3-1/2 T red wine vinegar - was out of Dijon, so used regular mustard and 3/4 t sugar to cut the tang down. Also added 1 c carrots (matchstick size cut); 1 can garbanzo beans and cut back on feta cheese slightly. Excellent summer dish - added extra fresh herbs from garden - definitely a keeper recipe - thanks so much - next time, going to try cooking cous cous with one can chicken broth instead of water for more flavor. The cous cous called for in recipe is equivalent to one box.
This salad turned out great! I didn't make any modifications to the recipe whatsoever. I didn't care for the pine nuts and will leave those out the next time I make this salad. Thanks for passing this recipe along. It's a keeper.
I swapped the pine nuts for fresh tomato and marinated the tomato and cucumber in the vinegar, oil and mustard mixture while the couscous cooled.
I have to be honest I was a little skeptical the first time I made this....now it's a hit everytime I make it.
I LOVED this, but my husband wasn't so crazy about the dressing. I really can't see why. We both generally don't like mustard, but this was a perfect use of it. I would make it again maybe for other people, but apparently not for home!
awesome. I make it all the time.Even my 2 year old will eat it. I wouldn't being it to a potuck though, because some people aren't fans of new things.. (i tried it, didn't get touched :(
* Percent Daily Values are based on a 2,000 calorie diet.
Couscous Feta Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 170
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