Cook By Book

“Simplicity is the ultimate sophistication.” ~ Leonardo da Vinci

This salad is just that. Simple yet flavorful. Hearty yet sophisticated. Perfect lunch/dinner for those lazy, laid back days. Even better when you have only 15-20 minutes to put up a dinner and have scarce produce in your pantry. You just need couscous and throw in as many or as less veggies you have and you’re all set!

You know I’m a sucker for those lazy, quick recipes and this one here ticks all the boxes for me. And ignore my reflection in a spoon in a pic below.. Thank you! 😛

Mediterranean Couscous Salad

Serves: 2 | Prep time: 10 mins | Cook time: 5 mins

Ingredients:

• 1 cup couscous (I used Barilla Cous Cous)
• 1 small red onion, finely chopped
• 1 tomato, finely chopped or 1/2 cup halved cherry tomatoes
• 1 small English cucumber, finely chopped
• 2 Tbsp sliced black olives (If using canned, drain and wash)
• 2 Tbsp grated cottage cheese (can be substituted with Feta)
• 1 Tbsp chopped fresh cilantro

For dressing:

• 1 Tbsp extra-virgin olive oil
• 1 Tbsp lemon juice
• 1 clove garlic, minced
• 1 tsp oregano
• Salt and pepper, to taste

Directions:

1. Make couscous according to the package instruction. Transfer the couscous to a large bowl and fluff with a fork. Add onion, tomato, cucumber, olives, cottage cheese and cilantro.
2. In a small bowl, whisk together all the ingredients for dressing. Season it with salt and pepper.
3. Pour the dressing over the couscous salad and toss until well combined. Adjust the seasoning and serve.

*This salad can be made in advance and will keep fresh in refrigerator for up to 3 days.
*You can make this salad vegan by replacing cottage cheese with tofu or simply omit it.