My mom and I made this for dinner the night I got home for spring break. It was so refreshing, almost like we were welcoming in spring! I love the color of the whole salad, and the flavors are great together. The contrast of the spicy fresh mint with the sweet raisins, and creamy feta... just so good.
What You Need (recipe adapted from New York Times)
1 cup cooked couscous (I used the Harvest Blend from TJs - Israeli couscous)
1/2 cup golden raisins
2 1/2 T freshly squeezed lemon juice
1/2 tsp ground cumin
1 garlic clove, chopped
1 tsp salt
1/2 tsp pepper
6 T EVOO
1 can of chickpeas, drained
1 cup cherry tomatoes, quartered
feta cheese, crumbled (I use low fat from TJ's)
3 T chopped fresh mint
3 scallions, finely chopped
How To Make THE SALAD
Combine couscous, raisins, chickpeas, tomatoes, feta, mint, and scallions in a large bowl.
How to Make THE DRESSING
In a bowl, whisk together the lemon juice, cumin, garlic, salt and pepper. Then whisk in the olive oil.
Pour the dressing over the salad mixture and toss well!
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