Couscous salad

Print Recipe

Course Appetizer, Salad

Cuisine Mediterranean

Ingredients

1 1/3 cup Israeli Couscous

for dressing

3 tbsp Ketchup
3 tbsp Sriracha Hot sauce
1 tbsp olive oil
Juice of 1-2 lemons I used 1 1/2 limes
1 tsp minced garlic
1/2 tsp Black pepper
1/2 tsp ground Jeera powder

Salad

Cut Vegetables like onions cucumber, tomatoes, colored peppers, cilantro.
The quantity of cut vegetables should be same as ready couscous.
8-10 olives sliced
Feta cheese-8 tbsps divided

Instructions

Prepare couscous as per directions on box
Dice vegetables
Make dressing by mixing all the ingredients.Can be made ahead and refrigerated.
Mix Dressing to couscous and leave, can even be prepared a day in advance. The flavors taste better as it has chance to get absorbed.
Just before serving, mix the vegetables, couscous, olives and half the feta cheese.
Top with remaining Feta cheese.

Notes

This is the way I prepared the Couscous.Heat a pan with 1 tbsp oil and brown 1 1/3 cup couscous in it over med heat. About 5 minutes. Add 1 3/4 cup boiling water and bring to a boil. Reduce heat to med low and cover. Simmer for 10-12 minutes.
This is the perfect salad to make in advance. Mix the couscous with the dressing and leave for a few hours inthe fridge. Vegetables and Feta cheese should be added just before serving.

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