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Рецепт Mediterranean Couscous Salad
by Robyn Savoie

Mediterranean Couscous Salad

This Mediterranean meal is fast, flavorful, and healthy. A lemon and oregano dressing enlivens feta cheese and vegetables on a bed of quick-cooking couscous.

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Подготовка: Mediterranean
Приготовление: Порций: 4


  • Lemon-Oregano Vinaigrette:
  • 3 Tbsp. Fresh Lemon Juice
  • Zest of 1 Lemon
  • 2 Tbsp. Olive Oil
  • 1 Tbsp. Fresh Mint, Sliced Thin
  • 1 Tbsp. Fresh Oregano, Chopped Or 1 Tsp. Dried
  • Couscous Salad:
  • 1 3/4 Cups Vegetable Broth
  • 1 Cup Quick-Cooking Roasted Pine Nut Couscous
  • 1 Medium Red Bell Pepper, Chopped
  • 1/2 Cup Cucumber, Seeded and Chopped
  • 1/4 Cup Kalamata Olives, Pitted and Sliced
  • Pita Chips:
  • 2 Whole Pita Breads (6 Inch)
  • 1 Tbsp. Olive Oil
  • 1/4 Tsp. Garlic Salt
  • Garnish:
  • 1/4 Cup Crumbled Feta Cheese
  • 3 Tbsp. Pine Nuts, Toasted
  • 2 Tbsp. Fresh Mint, Sliced Thin
  • 1 Lemon, Wedged
  • 12 Pita Chips


Prepare Vinaigrette:
1. In a small bowl combine lemon juice, olive oil, mint, and oregano; whisk until well incorporated and set aside.
Prepare Pita Chips:
2. Cut the pita breads into six wedges. Arrange wedges in a single layer on a baking sheet. Brush lightly with olive oil. Sprinkle with garlic salt.
3. Bake in a 400°F oven for 6 - 8 minutes or until crisp and lightly browned.
Prepare Salad:
4. In a small saucepan bring broth to boiling. Remove from heat; stir in the couscous. Let stand, covered, for 5 minutes; fluff with a fork.
5. Place couscous in a large bowl. Drizzle vinaigrette over couscous. Cool for 10 minutes. Add sweet pepper, cucumber and olives; toss to combine.
6. Refrigerate 2 hours. Remove and fluff with fork, add remaining mint; toss again. To Serve: Sprinkle with cheese and pine nuts. Serve with pita chips and lemon wedges.