Mediterranean Couscous Salad – a yummy salad with delicious Mediterranean ingredients turns into a nice dinner in under 30 minutes.
If you’ve never cooked with couscous before, don’t get turned off by it. Couscous is just small beads of pasta made from semolina. It’s very popular in countries like Turkey, Greece, Spain, France, and lots of Arabic countries. Traditionally, it is served with meat and vegetable stew. It cooks very quickly, so it’s perfect for a hectic night when you want a quick and healthy dinner. If you cook couscous properly it’s very light and fluffy. Luckily, in most western supermarkets, couscous is instant, which means it’s been pre-steamed and dried.
There’s no science to cooking couscous, usually you just follow the package instructions, one cup of boiling water to 3/4 cup of couscous. You can also add some butter or olive oil to it and some salt. And really, that’s all there is to it.
Since I still have lots of turkey left over, I decided to use turkey breast and Mediterranean ingredients such as tomatoes, olives, feta cheese, and make a nice Mediterranean couscous salad. It’s very easy and I had dinner in under 30 minutes.
To make this couscous salad, you’ll need to saute half a chopped onion together with the mushrooms and turkey. If you don’t have left over turkey, chicken would work just as well, or you can simply omit the meat and turn this into a vegetarian dinner. Saute the onion, mushrooms and turkey, just until the onion is tender. The rest of the recipe is very simple.
Prepare the couscous according to the instructions on the package. My couscous called for pouring a cup of boiling water over 3/4 cup of couscous. I added 1 tbsp of olive oil and a dash of salt. Cover the couscous and let it sit for about 5 minutes. In 5 minutes the couscous will be cooked. Take a fork and just fluff up the couscous so that it’s nice and fluffy.
Pour the onion, mushroom and turkey mixture over the prepared couscous and mix. Add the tomatoes, olives, feta cheese, olive oil, red wine vinegar and salt and pepper and mix using 2 forks. Garnish with the cilantro.
This salad was very simple to make and I just used ingredients that I had in the fridge. If you don’t like the red wine vinegar this salad would go just as well with some lemon juice. It was delicious and light and very filling.
- ¾ cup unprepared couscous
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tbsp butter
- 1 cup cooked turkey, chopped
- ½ medium onion, chopped
- 1 cup white mushrooms, sliced
- 1 cup cherry tomatoes, halved
- ½ cup olives, sliced
- ½ cup feta cheese, crumbled
- salt and pepper to taste
- cilantro for garnishing
- Follow the packaged instructions to prepare the couscous. Add 1 tbsp of the olive oil to the couscous when you're preparing it.
- In a medium skillet, melt the butter and saute the mushrooms, onions and turkey until the onion is tender.
- In a big bowl, add the couscous and add the remaining tablespoon of olive oil and red wine vinegar and stir using 2 forks.
- Add the onion/mushroom/turkey mixture and stir again.
- Add the tomatoes, olives, feta cheese and mix all ingredients together.
- Garnish with cilantro.
- Serve warm or cold.