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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Raspberry and Feta Salad with Couscous Recipe

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This recipe for Raspberry and Feta Salad with Couscous is from The SDCI Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
350g couscous
2 1/2 cups boiling chicken stock or vegetable stock
350g fresh raspberries
fresh basil
225g feta cheese, cubed or crumbled
2 zucchini, thinly sliced
4 scallions, trimmed and diagonally sliced
1/3 cup pine nuts, toasted
grated rind of 1 lemon

Dressing:
1 tbsp white wine vinegar
1 tbsp balsamic vinegar
4 tbsp extra virgin olive oil
juice of 1 lemon
salt and pepper
Directions:
Directions:
Put the couscous in a large heatproof bowl and pour over the stock. Stir well, then cover and let soak until all the stock has been absorbed. Wash raspberries and shred basil leaves. Transfer the couscous to a large serving bowl and stir well to break up any lumps. Add the cheese, zucchini, scallions, raspberries, and pine nuts. Stir in the basil and lemon rind and gently toss all the ingredients together. Put all the dressing ingredients in a screw-top jar, with salt and pepper to taste, then screw on the lid and shake until well blended. Pour over the salad.

 

 

 

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