Tag Archive for Mint

Israeli Couscous Salad with Feta

Israeli Couscous Salad with Feta is a cross between tabouli, pasta and traditional couscous. It has all the yumminess of any traditional Middle Eastern cuisine…feta, olives, tomatoes, chickpeas….my mouth is watering just thinking about it! It really is very easy to make. It’s more of an “assembly” dish than it is a “cooking” dish, although the couscous does have to be cooked! 

Level of Difficulty: Easy
Time Required: Prep Time – 15 min; Cook Time – 15 min.

Ingredients:

2 cups Israeli Couscous

4 cups Chicken Broth (substituting water is not an option with this)

cherry tomatoes, halved

Kalamata olives, halved,

feta cheese, crumbled

chickpeas

fresh mint, chopped

Fresh lemon juice

Salt and Pepper

Preparing Israeli Couscous Salad with Feta:

Bring chicken broth to a boil and add the couscous. Cook for about 6-7 minutes or until soft. Drain and put in large mixing bowl to let cool. Add desired amounts of remaining ingredients.(Please make sure that your couscous is cool enough before adding the feta, otherwise it will start to melt a bit). Add fresh lemon juice, salt and pepper to taste. Mix well and serve!

Israeli Couscous Salad with Feta

Meal Ideas:

I served this with Mediterranean Bread Salad and Grilled Chicken with Tzatiki Sauce. 

Got Leftovers?:

This is fantastic as a leftover! You can eat it cold or hot. So versatile!

We seriously need to talk geography!! Israeli Couscous for Greek week!  I know Israel and Greece are ‘close’ to each other….but it’s GREEK week! ~Melissa

You knew what you were getting yourself into when you said, “Hey…let’s do a blog together!” ~Denise

Rolling on the floor laughing out loud…..yes, yes I did! ~Melissa

Middle Eastern Salad

Middle Eastern Salad

As I mentioned in a very early post, I am half Middle Eastern. I am sure that is why I love garbanzo beans, feta cheese, olives, tomatoes and such. As many of you who frequent the mall food court know, Hovan makes a great side salad. Many years ago, I tried to recreate it and didn’t do a bad job at it if I do say so myself! It’s very easy to make it your own and add more or less of certain ingredients depending on your tastes.

Level of Difficulty:Easy
Time Required:Prep Time – 15 minutes. Chill time: At least 30 minutes

Ingredients:

For the Salad (these are ideas, use them all or just some):

Roma Tomatoes, Diced
Feta Cheese, Crumbled
Small or mini cucumbers, quartered
Parsley, chopped
Fresh mint, chopped
Red onion, sliced
Chick peas, drained
Kalamata Olives, drained
Pepperoncini

For the Dressing:

Juice of 1/2 lemon
3 T. Olive oil
1/4 cup red wine vinegar
1 T. Dijon Mustard
1 tsp. dried oregano

Preparing Middle Eastern Salad:

For the salad: Combine desired quantities of chosen ingredients together in large mixing bowl.

For the dressing: Combine all ingredients together in bowl and whisk together.

Pour dressing over salad and toss to coat. Chill for at least 30 minutes before serving.

Middle Eastern Salad

Important Tips:

Most of the time, we will suggest adding “salt and pepper to taste”. However, with this dish, you need to remember that feta cheese and Kalamata olives are quite salty. If you want to add salt, do so after all of the flavors have blended together for at least 30 minutes. Otherwise, you might ruin the dish.

Variations:

You can certainly eat this as a side dish by itself. I chose to put it in some radicchio for lunch one day to make it more of a “lettuce based salad”. You can also add a piece of grilled chicken to it and some nicely crisp green lettuce if you like. You really can’t go wrong. Make it your own!

Middle Eastern Salad