Thursday, March 26, 2009

Tomato Basil Feta Couscous Salad

Once again, I've forced my husband to try something he's never tried in the food world; couscous. When he asked what it was and why it had such a stupid name, I replied that it is a Moroccan staple. "Why the hell do I want to eat staples?!" Funny guy.

This recipe was more than enough for 3-4 people.

1 1/2 c tomato, diced
1 c shallots, minced
1/3-1/2 c feta cheese, crumbled
2 tsp lemon juice (vinegar is ok as well)
1 tbsp extra virgin olive oil
1 garlic clove, minced
1/4 c arugula, coarsely chopped
1/2 tsp salt (kosher recommended)

1 c water
1 c uncooked couscous
4 tsp fresh basil, chopped
basil leaves, for garnish (optional)

Combine first 7 ingredients, set aside to marinate 20-30 minutes.
Cook couscous according to package directions. Cool.
Combine all ingredients, garnish with extra basil leaves. Serve chilled.

I also like this with pasta.  I use whole wheat rotini.

1 comment:

B said...

I've been making this, nearly every day for lunch...only, with pasta.
I keep adding stuff too.
Fat free turkey lunch meat
mozzarella instead of feta
Every day, it's different, and I LOVE it. Obsessed.