couscous

Meatless Mondays: Couscous Salad with Walnuts and Feta Cheese

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes

This colorful salad combines couscous with a variety of vegetables, walnuts and feta cheese. A sweet cinnamon dressing tops it off for a unique and delicious dish. Serve alongside this wonderfully simple recipe for Grilled Eggplant from Martha Stewart, sliced watermelon and crusty bread for a full meal. Use our Whole Wheat Pearl Couscous for a slightly different, whole grain take on this salad.

Couscous Salad with Walnuts & Feta Cheese

Contributed by: Roy Pingo, cookbook author & chef

Serves 10 as a side

  • 2 cups Golden Couscous (uncooked)
  • 2 cups boiling Water
  • 1 large head Romaine lettuce, torn into small pieces
  • 1 cup chopped Walnuts
  • 4 Roma Tomatoes (diced)
  • 4-5 Mushrooms (washed & sliced)
  • 2 medium Yellow Crookneck Squash (thinly sliced)
  • 4 oz crumbled Feta Cheese
  • Cinnamon Dressing
  • 1/2 medium Red Onion, thinly sliced into rings

Cinnamon Dressing

  • 1/2 cup Extra-Virgin Olive Oil
  • 3 Tbsp Red Wine Vinegar
  • 2 Garlic Cloves, minced
  • 1/2 tsp Sugar
  • 1/4 tsp ground Cinnamon
  • 1/8 tsp freshly ground black Pepper
  • 1/8 tsp Sea Salt

Directions

Place couscous in a heatproof bowl and add 2 cups boiling water; mix, cover and let stand for at least 10 minutes. Reserve at room temperature.

Combine lettuce, walnuts, tomatoes, mushrooms and squash in a large serving bowl and gently toss to combine.

Add the couscous and feta and gently mix. Pour the dressing (directions follow) over the salad, one tablespoon at a time, until dressed to taste. Top with rings of red onion and serve at room temperature or slightly chilled.

Cinnamon Dressing: In a bowl, whisk oil, vinegar, garlic, sugar, cinnamon, salt and pepper until very well-combined.

About The Author
Cassidy Stockton Google: Cassidy Stockton
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