Couscous Salad with Walnuts and Feta Cheese

Couscous Salad with Walnuts and Feta Cheese

Servings
10 servings
Prep time
20 minutes
Cook time
10 minutes
Passive time
n/a

Ingredients

Salad
  • 2 cups Golden Couscous (uncooked)
  • 2 cups Boiling Water
  • 1 head Romaine Lettuce (large-sized)
  • 1 cup Chopped Walnuts
  • 4 Roma Tomatoes diced
  • 4 to 5 Mushrooms washed & sliced
  • 2 Yellow Crookneck Squash medium-sized (thinly sliced)
Dressing
  • 1/2 cup Extra Virgin Olive Oil
  • 3 Tbsp Red Wine Vinegar
  • 2 cloves Garlic pressed
  • 1/2 tsp Sugar
  • 1/4 tsp Ground Cinnamon
  • 1/8 tsp Sea Salt
  • 1 to 2 pinch Black Pepper ground
  • 4 oz Feta Cheese crumbled

Instructions

Salad
  1. Place couscous in a heatproof bowl and add 2 cups boiling water; mix, cover and let stand for at least 10 minutes. Reserve at room temperature.
  2. Wash and dry lettuce; tear into bits and place into a large serving bowl or deep platter. Add walnuts, tomatoes, mushrooms, squash and gently toss.
Dressing
  1. In a bowl, whisk oil, vinegar, garlic, sugar, cinnamon, salt and pepper until very well-combined. Pour dressing over salad; add the couscous and sprinkle on the feta cheese. Gently mix. Serve at room temperature, or slightly chilled.

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