Mediterranean Couscous Salad with Feta and Mint Best Dishes

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Mediterranean Couscous Salad with Feta and Mint

"I created this Mediterranean salad to pair with a white-blend wine from South Africa. The saltiness of the feta and the freshness of the mint and greens made a perfect accompaniment to the citrus and herb notes of the wine. I break up and dressed the vegetables the night time before and then the morning that I turned into serving the salad, I cooked up the couscous following the directions on the package then tossed it with the veggies and feta."

Ingredients :

1 purple bell pepper, cut into 1/four-inch portions
half of English cucumber, diced
3 scallions, sliced into 1/four-inch pieces
1/4 cup fresh mint leaves, finely sliced
lemon, zested and juiced
2 tablespoons olive oil
1 1/4 cups water
1 cup couscous (inclusive of Bob's Red Mill®)
2 tablespoons butter
1/eight teaspoon salt
1 (8 ounce) bundle feta cheese, reduce into 1/four-inch cubes

Instructions :

Prep : 25M	Cook : 6M	Ready in : 8H35M

Combine purple bell pepper, cucumber, scallions, mint leaves, lemon juice, lemon zest, and olive oil in a bowl. Refrigerate 8 hours to in a single day.
Bring water to a boil in a saucepan; do away with from warmth and stir in couscous, butter, and salt. Cover saucepan and allow stand till water is absorbed completely, approximately 5 mins. Fluff couscous with a fork; location on a baking sheet to chill.
Combine couscous, bell pepper mixture, and feta cheese together in a bowl, stirring with a fork to save you clumps.

Notes :

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