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Cold Couscous Salad with Lemon Dressing


2 cup quick-cooking couscous
1-3/4 cup boiling water
2 cup romaine, sliced
1 cup diced, cored plum tomatoes
1/2 cup minced curly leaf parsley
1/3 cup thinly sliced green onions
1/4 cup chopped fresh dill
2 tablespoon chopped fresh mint
2 oz. feta

The Dressing
1/4 cup olive oil
1/3 cup lemon juice
1 tablespoon cold water
1 crushed garlic clove (and I think more is better)
1/2 tsp. salt

Place the couscous in a large bowl and cover with the bowling water. Cover the bowl and let stand 10 minutes. Fluff with a fork and let cool completely. Add remaining ingredients and toss with dressing.

For the dressing:
Whisk oil, juice, water, garlic and salt in small bowl until blended. Taste and adjust seasoning if necessary.

When I make this, I garnish the salad with additional tomatoes, greek olives and more crumbled feta.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.