Salad: Couscous with fresh basil and feta cheese

By fsilver4

I love this salad. This recipe is from the famous Kennedy's kitchen. It is fabulous.

Ingredients

• 2 cups Israeli couscous
• 1/4 cup diced red pepper
• 1/4 cup finely diced red onion
• 1/4 cup finely diced celery
• 1/4 cup chopped pitted Kalamata olives
• 1/4 cup diced seeded tomato
• 3 ounces feta cheese crumbled (1 cup)
• 3 tablespoons shredded basil
• 2 tablespoons chopped parsley
• 1 garlic clove, minced
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• salt and pepper

Details

Servings 4

Preparation

Step 1

Cook the couscous in a medium saucepan of boiling salted water until al dente, about 10 to 15 minutes. Drain into a colander and rinse under cold running water; drain well. Transfer the couscous to a bowl, cover and refrigerate until chilled at least 1 hour.

Place the chilled couscous in a serving bowl. Add the bell pepper, red onion, celery, olives, tomato, feta cheese, basil and parsley, and garlic, olive oil and vinegar. Toss to mix well. Season with salt and pepper.