Minted Mediterranean Couscous Salad

By á-170456

Ingredients

• 3/4 cup water
• 1/4 teaspoon salt
• 1/2 cup plain couscous
• 1 cup chopped red bell pepper
• 1/3 cup pitted Kalamata olives halved (or other brine-cured black olives)
• 1/2 cup chopped fresh mint
• 3 tablespoons bottled olive oil vinaigrette
• 1/2 cup crumbled feta cheese - (abt 2 1/2 oz)
• Salt to taste
• Freshly-ground black pepper to taste
• 8 medium romaine leaves left whole

Details

Servings 2

Preparation

Step 1

Bring 3/4 cup water and 1/4 teaspoon salt to boil in medium saucepan over medium heat. Stir in couscous. Remove from heat. Cover and let stand 5 minutes. Transfer couscous to bowl; fluff with fork and cool slightly.

Stir chopped bell pepper, olives, and mint into couscous. Stir in olive oil vinaigrette. Fold in feta cheese. Season with salt and pepper.

Arrange 4 romaine leaves on each of 2 plates. Spoon salad into romaine.

This recipe yields 2 servings; can be doubled.