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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Mediterranean Salad Recipe

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This recipe for Mediterranean Salad is from Gauthier 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:
 

Dressing
Ingredients:  
Ingredients:  
1.5 tbsp rice or white wine vinegar
1 tbsp Dijon mustard
1 tsp crushed garlic
3 tbsp oil
1.5 tbsp dill weed
1 tbsp dry mint (or 1-2 mint tea bags)
1 tbsp fresh lemon juice
Directions:
Directions:
Whisk dressing ingredients in a small container and refrigerate.
 

Salad
Ingredients:  
Ingredients:  
¾ cup Israeli couscous (uncooked)
1 can chickpeas, drained
1 med pepper, seeded and finely chopped
1.5 cups tomatoes, seeded and finely chopped
½ English cucumber, finely chopped
1 small red or white onion, finely chopped
100g chevre, crumbled
1 cup sliced almonds
Directions:
Directions:
In a toaster oven, spread sliced almonds on a small cooking sheet and toast on med-low, about 300ºF, for 10-15 minutes or until brown. Remove and allow to cool.

In a medium pot on low, cook couscous in about 4 cups of water until tender, about 25 min. Drain, rinse with cold water, drain again and set aside to cool.

Clean, trim and chop pepper, cucumber, onion and tomato. Combine in a large bowl. Add drained chick peas and cooled, drained couscous. Add crumbled chevre and dressing. Toss to combine all ingredients well.

Serve in salad bowls with toasted almonds sprinkled on top.
Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
1 hour

 

 

 

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