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.