Mediterranean Couscous Salad

Makes 6-8 servings

A totally refreshing salad consisting of couscous, cucumber, Kalamata olives, Italian parsley, fresh mint, roasted red peppers and red wine vinegar. Great for a light lunch.

ingredients

2 cups instant couscous
2 cups boiling water
3 tablespoons extra virgin olive oil
2 cups small zucchini cubes
2 cups small eggplant cubes
2 teaspoons minced garlic
1 large roasted red pepper, diced small
1 English cucumber, diced small
1 cup pitted Kalamata olives
7 oz. Greek feta cheese, crumbled
3 tablespoons chopped Italian parsley
3 tablespoons chopped fresh mint
1/2 cup red wine vinegar
1 cup extra virgin olive oil
Salt and pepper

directions

1
Put the couscous in a heat proof bowl. Pour the boiling water over the couscous, stir with a fork and cover the bowl with plastic wrap. Set the bowl aside until needed. The couscous must be left for a minimum of five minutes.
2
Heat the 3 tablespoons of extra virgin olive oil in a heavy saute’ pan over medium high heat. When hot add the zucchini and eggplant and season. Saute’ for several minutes or until the vegetables are starting to become tender. Add the garlic and saute’ for another 30 seconds. Remove the vegetables from the pan to a baking sheet and spread out to cool quickly.
3
Uncover the couscous and dump it into a large bowl. Using a fork, break the couscous grains up. Add the zucchini and eggplant, roasted red pepper, English cucumber, olives, feta and herbs and toss.
4
Pour the red wine vinegar into a small bowl and slowly whisk in the extra virgin olive oil. Season to taste and pour the dressing over the salad. Toss the salad with the dressing and season to taste prior to serving.
5
The salad is best served just after it is made, ingredients can be prepared in advance bu the salad should be assembled at the last minute.