Name: Mediterranean Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 cup (250 ml) water; 1 tbsp butter; 1 cup (200 g) couscous; 1/4 cup (60 ml) olive oil; 2 cups (280 g) cherry tomatoes; 1/4 cup (60 ml) white wine vinegar; 1 can (14 oz/398 ml) green lentils, rinsed and drained; 6 oz (170 g) feta cheese, drained and diced; 1/4 cup (50 g) oil-packed kalamata olives, drained, pitted and chopped; 2 tbsp basil, finely chopped

Preparation

- In a pot, bring the water and butter to a boil. Season with salt. Remove from the heat and add the couscous. Cover and let stand for 5 minutes. Fluff with a fork. Transfer to a salad bowl and set aside.
- In a skillet over medium-low heat, heat the oil. Add the cherry tomatoes and cook for 5 minutes, stirring frequently, until the tomatoes just begin to burst. Deglaze with the vinegar. Season with salt and pepper. Pour over the couscous and mix gently. Refrigerate for 30 minutes.
- Add the remaining ingredients to the salad bowl and stir gently to combine. Adjust the seasoning.
- Serve as a side dish for grilled fish or meats. Perfect for picnics.

Mediterranean Salad

Categories

Ingredients

Preparation

Personal Note