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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Mediterranean Couscous Salad Recipe

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This recipe for Mediterranean Couscous Salad is from Our Family Recipes, 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:  
½ C vegetable juice (V8)
1½ to 2 C vegetable broth
1 C couscous
1 roasted red pepper, diced
8 kalamata olives, pitted, flesh diced (about 1/3 cup)
¼ C diced red onion
1 T extra-virgin olive oil
2 T balsamic vinegar
¼ tsp. salt
Red pepper flakes
¼ C julienned fresh basil leaves
½ C diced mild feta cheese (2 oz.)
Directions:
Directions:
Heat vegetable juice and 1½ cups of the vegetable broth in a 2-quart saucepan. Stir in couscous; remove from heat. Let stand, covered, for 10 minutes. Let cool slightly. Stir with fork.

Add red pepper, olives, red onion, olive oil, vinegar, salt and red pepper flakes. Toss until well mixed. Add remaining broth as needed for fluffy couscous texture.

Can be made a day ahead and refrigerated. Can be served chilled or at room temperature. Before serving, gently stir in basil and feta cheese. Adjust seasoning.

NOTE: To roast peppers in broiler, place rack 6 inches from heat source; turn on broiler. Line cookie sheet with aluminum foil. Stand peppers on a board; cut off sides in 4 slabs, following the natural flat contours as much as possible. Cut off bottom piece. Arrange on prepared cookie sheet, skin side up. Broil until skin is blackened. Remove from oven. Use foil lining to wrap up peppers and steam them. Let rest on counter for about 10 minutes. Slip off skins. Can be refrigerated up to 3 days or frozen up to 1 month.

 

 

 

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