Why is it so much better than pasta salad? The world may never know. It’s really quick and easy to make, though, because couscous doesn’t take as long as pasta to cook. I use the Near East brand couscous in a box (usually the roasted garlic & olive oil one).
Bring the water, olive oil, and contents of “spice sack” to a boil, then remove from heat, add couscous, and cover; the couscous is ready in five minutes! Then just fluff with a fork and toss into the rest of the salad (see below).
The cast of characters (i.e. ingredients) includes, but is not limited to, the following:
Fresh parsley and/or mint, chopped finely
Crumbled feta cheese
Chop the fruit (tomatoes are a fruit!) and vegetables into uniform, bite-size pieces; I start with the tomato, cucumber, and red onion, so I can toss them together in a bowl with a little olive oil and red wine vinegar and let them begin to marinate a bit. Then add in the other vegetables.
Once all the veggies are added, toss in the couscous – it’s okay if it’s still warm. Sprinkle some feta and cashews over each serving (I don’t mix them into the rest of the salad because I like for the cashews to be crunchy).
This refrigerates well for several days and is as tasty cold as it is warm. Enjoy!