Ingredients
Scaled 3
- 750 g cous cous
- 900 ml hot water
- 6 lemons
- 525 ml olive oil
- 3 large handful flat parsley
- 3 large handful mint
- 3 large handful dill
- 3 t / 18 g salt
- 1.5 t pepper
- 60 cherry tomatoes
- 1.5 cucumber
- 1.5 medium red onion
- 3 package feta cheese
Method
- Combine and let cous cous (you can also use bulgur wheat -- read the instructions) absorb the water. I have been told that is traditionally done with cold water, but I don't know if that means more or less water... so experiment at your own risk.
- Roll the lemons and squeeze into a medium bowl, remove pips. Pour in olive oil.
- Chop herbs, I usually do fairly fine and place in the lemon and oil bowl to infuse and stop the herbs from oxidizing. You can use other herbs as well... coriander/cilantro is also very nice.
- Chop the onion as fine as you can and place in the lemon and oil.
- Add salt and pepper -- obviously adjust to your tastes... but it takes more than you think!
- Chop tomatoes, cucumber and feta into small cubes
- When cous cous is cooled a bit, use a fork to fluff it up, then pour in dressing and chopped ingredients. Mix and cover.
Servings
8
Prep Time
30
Cook Time
5
Category
Salad
Vegetarian
yes
Source
This work is licensed under a Creative Commons License.