Tuesday, April 7, 2009

Raspberry & Feta Salad with CousCous

For the first 70 + degree weather day in Seattle I decided to make a summer salad that would really feel light and fresh to go along with the mood. Couscous in general always seems light to me, but when paired with raspberries, feta, thinly sliced zucchini, and a light vinaigrette it tasted just like summer. I recommend this dish with a barbequed burger (veggie or turkey) to complete this perfect-season meal. Enjoy!

Raspberry & Feta Salad with CousCous
from Simple but Perfect Salads

12 oz. couscous
2 1/2 cups boiling vegetable stock
12 oz. fresh raspberries
small bunch of basil
8 oz. feta cheese, crumbled
2 zucchini, thinly sliced
4 scallions, trimmed and diagonally sliced
1/3 cup pine nuts
grated rind of 1 lemon

For the dressing:
1 tbsp. white wine vinegar
1 tbsp. balsamic vinegar
4 tbsp. extra virgin olive oil
juice of 1 lemon
salt and pepper

1. Put the couscous in a large heatproof bowl and pour over the boiling vegetable stock. Stir well, then cover and let soak until all the stock has been absorbed. After it is well absorbed transfer couscous to a serving bowl and stir well to break up any clumps (see pictures for steps).

2. Chop, Mince, and Dice the remaining ingredients to begin mixing. Start with combining the couscous, cheese, zucchini, scallions, raspberries, and pine nuts - mix well. Second stir in the basil and lemon rind.

3. Put all the dressing in a screw-top jar, with salt and pepper to taste, then screw on the lid and shake until well blended. Pour over the salad and serve!

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