Appetizer Recipes

Mediterranean Cous Cous Salad

Mediterranean Cous Cous Salad



Mediterranean Cous Cous Salad

Serves: 11


4 tablespoons Napa Valley organic olive oil divided
1 9 ounce package Gefen whole wheat Israeli cous cous
20 ounces Pacific Natural Foods organic low sodium vegetable broth
6 tablespoons fresh lemon juice
2 tablespoons minced shallots
1/2 teaspoon Le Saunier de Camargue fleur de sel sea salt
1/2 to 3/4 teaspoon black pepper
1 to 1 1/2 teaspoons ground cumin
2 cups quartered del Cabo organic heirloom cherry tomatoes of various colors
18 Gaea organic pitted Kalamata olives rinsed drained and chopped about 1/4 cup chopped
2 Persian cucumbers diced small
1 14 ounce can Carmelina cannellini beans rinsed and drained
1/2 cup crumbled Valbreso feta cheese
2 tablespoons packed slivered basil
1/4 cup minced Italian parsley


Heat one tablespoon olive oil in a medium pot over medium heat. Add cous cous and cook, stirring frequently, to lightly toast, about four minutes. Pour in broth, raise heat to high, and bring to a boil. Cook for eight minutes, stirring occasionally. Cover and remove from heat. Let stand about five minutes, until the remaining liquid has absorbed, refrigerate pasta while you prepare the rest of the ingredients.

While cous cous is cooking, combine remaining three tablespoons of olive oil with lemon juice, shallots, salt, pepper, and cumin. Set aside.

Transfer cooled cous cous to a large bowl and use your hands to break it up and fluff it. Add tomatoes, olives, cucumber, beans, cheese, basil and parsley. Toss with the dressing. Serve cold or at room temperature.