This Mediterranean-inspired dish is the perfect summer snack or potluck side dish.
With our gardens producing an abundance of delicious veggies, this an excellent way to share our bounty.
For this recipe, I used regular couscous. If you prefer, you can use quinoa, pearled barley or pearled couscous. Either option will work.
Fresh from the Garden Veggie & Couscous Salad Recipe
Ingredients:
2 cups cooked couscous
1 large bunching onion or shallot, chopped *I used Evergreen White Bunching Onions
2 cloves of garlic, crushed or minced
1 cup cherry tomatoes, halved *I used Matt's Wild Cherry Tomatoes
1 small zucchini or crookneck squash, thinly sliced *I used Grey Zucchini
1/8 cup fresh Basil, chopped
1/4 cup kalamata olives, pitted and sliced
1/2 cup feta cheese, crumbled
1/4 cup olive oil
2 tablespoons lemon juice, preferably fresh squeezed
sea salt and black pepper to taste
Instructions:
Cook couscous according to the directions on the package and set aside.
In a large mixing bowl, add olive oil lemon juice, garlic salt and pepper and mix very well.
Add in couscous, onions, tomatoes, zucchini, basil, olives and feta cheese. Stir/mix until thoroughly coated. add additional salt and pepper if desired.
Refrigerate for 30-45 minutes before serving. YUM!
Refrigerate any leftovers.
Happy Planting!
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