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Couscous Salad
Serves 6
2 cups cooked couscous (or rice or pasta)
2 cups coarsely chopped roasted red bell pepper
3/4 cup coarsely chopped Kalamata olives
1 cup coarsely chopped mint leaves
4 Tbs. olive oil
4 Tbs. lemon juice
1 clove garlic, through the press
2 tsp. fine sea salt
1 tsp. pepper
1 cup crumbled feta
Toss the couscous with the bell peppers, olives and mint. Whisk together the olive oil, lemon juice, garlic, salt and pepper, and toss with the couscous. Gently fold in the crumbled feta.
(Rebecca Ets-Hokin)
J. does not guarantee that all recipes posted on its Web site will adhere to the highest standards of kashrut. We reserve the right to edit, remove or reject submitted recipes.
2 cups cooked couscous (or rice or pasta)
2 cups coarsely chopped roasted red bell pepper
3/4 cup coarsely chopped Kalamata olives
1 cup coarsely chopped mint leaves
4 Tbs. olive oil
4 Tbs. lemon juice
1 clove garlic, through the press
2 tsp. fine sea salt
1 tsp. pepper
1 cup crumbled feta
Toss the couscous with the bell peppers, olives and mint. Whisk together the olive oil, lemon juice, garlic, salt and pepper, and toss with the couscous. Gently fold in the crumbled feta.
(Rebecca Ets-Hokin)
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