07 Jul Simply Good Kitchen Couscous Feta Salad
For the salad:
- 2 Tablespoons Vegetable oil
- 1 1/2 Cups Israeli couscous, large pearls
- 1/2 Cup Bulgar wheat, medium size
- 2 teaspoons Kosher salt (Diamond Crystal)
- 2 Cups Water
For the vinaigrette:
- 1/2 Cup “O” Cabernet Vinegar
- 3/4 Cup Extra Virgin olive oil
- 1 teaspoon Kosher salt (Diamond Crystal)
- 1/4 teaspoon Black pepper, freshly ground
- 1 Clove Garlic, minced
- 1 teaspoon Dijon mustard
For the salad garnish:
- 8 ounces Bulgarian feta cheese, crumbled
- 2 medium Tomatoes, 1/2-inch dice
- 1 medium Cucumber, 1/2-inch dice
- 1 rib Celery, 1/2-inch dice
- 2 Tablespoon Dill, minced
- Place a 4-quart pot over high heat (425 to 450 degrees F). Once pan is hot, add oil, couscous, bulgar wheat, and kosher salt. Toast to a golden brown. Once color is achieved, immediately add the water. Bring to a light boil, then reduce heat to low, cover pot and cook fo 15 minutes. Remove from heat.
- Immediately add the vinaigrette. Stir to thoroughly mix. Refrigerate to completely cool.
- Once cooled, add feta cheese, tomatoes, cucumber, celery, and dill. Salad will keep up to 7 days in the refrigerator.
Although it may look like a grain, couscous is actually a pasta, probably invented in North Africa hundreds of years ago. Couscous means “well-rolled” or “rounded” in the Berber language. The couscous used in this recipe is a type of extruded pasta developed in Israel in the 1950’s. Made from wheat flour, these couscous are lightly toasted to enhance their flavor.