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Mediterranean Couscous Salad

Ingredients (14)

For the dressing:

  • 1 cup hummus
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 3 tablespoons white wine vinegar
  • Kosher salt
  • Freshly ground black pepper

For the salad:

  • 3 cups dry couscous
  • 3 cups water
  • 1 medium red bell pepper, cored, seeded, and cut into small dice
  • 1/2 cup roasted, salted pistachios, coarsely chopped
  • 1/4 cup finely chopped fresh mint leaves
  • 1/4 cup finely chopped scallions (from about 4 medium scallions), white and light green parts only
  • 1 cup crumbled feta cheese (about 6 ounces)
  • Kosher salt
  • Freshly ground black pepper
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Nutritional Information
  • Calories396
  • Fat17.3g
  • Saturated fat4.44g
  • Trans fat
  • Carbs47.8g
  • Fiber5.42g
  • Sugar1.69g
  • Protein12.56g
  • Cholesterol15.14mg
  • Sodium260.88mg
  • Nutritional Analysis per serving (10 servings) Powered by

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Mediterranean Couscous Salad

A hummus vinaigrette gives this couscous salad a little Mediterranean flair. Toss in some pistachios, red bell pepper, mint, and feta cheese, and you have a healthy side to a lamb burger or baked fish.

Instructions

For the dressing:
  1. 1Place all of the measured ingredients in a medium bowl and whisk until combined. Taste and season with salt and pepper as needed; set aside.

For the salad:

  1. 1Place the couscous in a 13-by-9-inch baking dish; set aside. Place the water in a small saucepan and bring to a boil over high heat. Pour the water over the couscous and stir once to combine. Cover with plastic wrap or a baking sheet and let stand until the water is absorbed, about 5 minutes. Uncover and lightly graze a fork over the surface of the couscous layer by layer until no clumps remain. Transfer to a large bowl.
  2. 2Add the dressing, bell pepper, pistachios, mint, and scallions and fold everything into the couscous with a rubber spatula. Let sit until slightly cooled, about 10 minutes. Add the feta and gently fold into the couscous with a rubber spatula. Taste and season with salt and pepper as needed. Refrigerate in a covered container until ready to serve.
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