About this recipe:This couscous salad is a summer favourite, great for picnics and light lunches in the garden! Walnuts can be used instead of the pine nuts, and either are nice toasted before adding to the salad.
Ruth Ann Bradach
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons red wine vinegar
1 1/2 tablespoons Dijon mustard
120ml olive oil
1 cucumber, seeded and chopped
110g crumbled feta cheese
6 spring onions, chopped
20g chopped fresh parsley
4 tablespoons toasted pine nuts
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Method Prep:10min › Extra time:1hr30min chilling › Ready in:1hr40min
Bring the water to the boil in a saucepan over high heat. Remove from the heat, and stir in the couscous. Cover, and let stand for 10 minutes. Scrape the couscous into a mixing bowl, fluff with a fork and refrigerate until cold, about 1 hour.
Once the couscous is cold, make the dressing by whisking together the salt, black pepper, red wine vinegar and Dijon mustard in a small bowl. Slowly drizzle in the olive oil while continuing to whisk until the oil has thickened the dressing. Fold the cucumber, feta cheese, spring onions, parsley and pine nuts into the couscous. Pour the dressing overtop, and stir until evenly moistened. Chill 30 minutes before serving.
I made this for a BBQ I was having last week and everyobody loved it! The cucumber and pine nuts gives it that extra texture cous cous needs. Wasn't convinced the dressing would go, but it really does! YUMMY - 05 Aug 2011