Mediterranean Cous Cous Salad
- Author: Annie Chesson
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 5 1x
- 1 1/2 cups cous cous
- 3 1/2 cups of water
- 1 teaspoon salt
- 8 tablespoons plus 2 teaspoons olive oil
- 4 tablespoons red wine vinegar
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dijon mustard
- 1/2 thinly sliced red onion
- 1 cucumber
- 1 clove garlic, grated
- 2/3 cup Feta cheese crumbles
- 2 pinches cayenne pepper
- 1/4 teaspoon cumin
- Bring 3 1/2 cups of water to a boil with 1 teaspoon salt and 2 teaspoons of olive oil
- When the water is boiling, add your cous cous, stir until all the cous cous is under water, cover with a lid, and remove from the heat
- Let the cous cous sit for 10-12 minutes
- Remove lid and fluff with a fork
- While the cous cous is cooking, slice the cucumber, red onion, and crumble the feta cheese
- In a bowl, combine a lot of ice and cold water. Place the sliced red onions in the heavily iced water for 5-10 minutes to remove some of the sharpness
- After they have been sitting in ice water for the proper amount of time, remove the onions and let the drain on a few layers of paper towels
- Set the veggies aside
- For the dressing:
- Whisk together your red wine vinegar, 8 tablespoons of olive oil, parsley, oregano, basil, dijon mustard, grated garlic, and a pinch of salt and pepper
- Once the cous cous is cooked, transfer to a large salad bowl
- Add the the veggies, feta cheese, and dressing
- Toss together until everything is coated
- Taste and add any seasoning you think the salad needs