Dragon salad - couscous summer salad
A mouthwatering couscous summer salad recipe that works well as a main course, perfect for The Fourth Of July event. It covers 16% of your daily requirements of vitamins and minerals.
Ingredients
black pepper
0.5 tsps
cherry tomatoes
2 pts
vegetable broth
2.75 cups
extra virgin olive oil
0.25 cup
feta cheese
0.33 pound
fresh flat leaf parsley
0.25 cup
fresh mint
0.25 cup
whole garlic clove
3 large
lemon juice
2
kalamata olives
0.5 cup
salt
1 tsp
water
0.25 cup
whole wheat couscous
2.25 cups
Method
- Preheat oven to 250 degrees Farenheit
- Halve tomatoes through stem ends ( from top to bottom, not across the middle) and arrange, cut side up, in one layer in a large, shallow baking pan.
- Add garlic to pan and roast in the middle of the oven until tomatoes are slightly shriveled around the edges, about 1 hour.Cool in pan on rack for 30 minutes, or until no longer hot.While tomatoes are roasting, bring the broth to a boil in a 3 qt. saucepan. Stir in couscous, let simmer in pan for about two minutes.Cover pan and remove from heat, let stand for 5-10 minutes (or, if you're using boxed couscous, just follow the cooking directions on the package).When couscous has cooled, run your (clean!) hands through it to break up any clumps.When garlic is cool enough to handle, peel it the garlic and using a small knife chop the garlic very finely.
- Mix the garlic with the olive oil, warm water and the juice of one lemon in a small bowl or liquid measuring cup and whisk until combined.It's best to get this as well mixed as possible, for which I broke out my Mexican molcajete grinding bowl. But a blender or food processor would work just as well.
Nutrition:
Carbs
84 g
Fat
17 g
Protein
18 g
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