Description
I created this Mediterranean salad to pair with a white-blend wine from South Africa. The saltiness of the feta and the freshness of the mint and vegetables made a perfect accompaniment to the citrus and herb notes of the wine. I cut up and dressed the vegetables the night before and then the morning that I was serving the salad, I cooked up the couscous following the directions on the package then tossed it with the vegetables and feta.
Ingredients
- 1 red bell pepper, cut into 1/4-inch pieces
- ½ English cucumber, diced
- 3 scallions, sliced into 1/4-inch pieces
- ¼ cup fresh mint leaves, finely sliced
- lemon, zested and juiced
- 2 tablespoons olive oil
- 1 ¼ cups water
- 1 cup couscous (such as Bob’s Red Mill®)
- 2 tablespoons butter
- ⅛ teaspoon salt
- 1 (8 ounce) package feta cheese, cut into 1/4-inch cubes
Prep Time: 25 mins
Cook Time: 5 mins
Total Time: 8 hrs 35 mins
Servings: 6