Pakistan Food Recipes - Paula's Couscous Salad Recipe
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| Paula's Couscous Salad Recipe |
Prep 10 min
Inactive Prep --
Cook 3 min Total : 13 min
Ingredients
1 1/2 cups water
1 teaspoon extra-virgin olive oil
1 cup uncooked couscous
1 cup cherry tomatoes, quartered lengthwise
5 tablespoons pitted and sliced kalamata olives
5 tablespoons chopped fresh parsley leaves
4 ounces feta cheese, crumbled
Dressing, recipe follows
Dash Ceylon cinnamon, optional
1 1/2 cups water
1 teaspoon extra-virgin olive oil
1 cup uncooked couscous
1 cup cherry tomatoes, quartered lengthwise
5 tablespoons pitted and sliced kalamata olives
5 tablespoons chopped fresh parsley leaves
4 ounces feta cheese, crumbled
Dressing, recipe follows
Dash Ceylon cinnamon, optional
Directions
In a medium saucepan, bring the water and the 1 teaspoon oil to a boil. Stir in the couscous. Remove from heat, cover, and let stand for 2 minutes. Uncover and fluff with a fork. Add remaining ingredients and toss with dressing. Taste and add a pinch of cinnamon, if desired. Serve hot or at room temperature.
Dressing:
2 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon salt
Freshly ground black pepper
Whisk all ingredients in a small bowl and set aside.
In a medium saucepan, bring the water and the 1 teaspoon oil to a boil. Stir in the couscous. Remove from heat, cover, and let stand for 2 minutes. Uncover and fluff with a fork. Add remaining ingredients and toss with dressing. Taste and add a pinch of cinnamon, if desired. Serve hot or at room temperature.
Dressing:
2 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon salt
Freshly ground black pepper
Whisk all ingredients in a small bowl and set aside.
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