Anne’s CousCous Salad

 

Anne joined us in Puerto Vallarta in November 2011 and shared this fabulous couscous salad with us!

Dressing:

  • 3 Tbsp red wine vinegar
  • 2 Tbsp Dijon mustard
  • 2/3 cup freshly squeezed lemon juice (about 3-4 lemons)
  • 3-4 garlic cloves chopped
  • ¾ cup olive oil

Ingredients:

  • 2 cups couscous
  • 3 cups boiling water

Mix together and let sit covered 5-10 min.

  • 1 cucumber chopped
  • 1 can drained chick peas (garbonzo)
  • 1 can sliced black olives
  • 2 cups chopped parsley(1 bunch)
  • Fresh mint if you can get it- chopped
  • 1 cup crumbled feta cheese (optional)
  • 1 bunch green onions chopped

Wait until the couscous is a little cool and fluff with fork, then add the rest of the ingredients. Toss with dressing. Will keep for several days.
Great for lunches.

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