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
- 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
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.