Offer this meatless main-course salad with a basket of seeded flatbreads, steamed artichokes, and a lemon-mayo dipping sauce. Follow the meal with a bowl of apricots and some purchased baklava.
Recipe information
Yield
Makes 2 servings; can be doubled
Ingredients
3/4 cup water
1/4 teaspoon salt
1/2 cup plain couscous
1 cup chopped red bell pepper
1/3 cup pitted Kalamata olives or other brine-cured black olives, halved
1/2 cup chopped fresh mint
3 tablespoons bottled olive oil vinaigrette
1/2 cup crumbled feta cheese (about 2 1/2 ounces)
8 medium romaine leaves, left whole
Preparation
Step 1
Bring 3/4 cup water and 1/4 teaspoon salt to boil in medium saucepan over medium heat. Stir in couscous. Remove from heat. Cover and let stand 5 minutes. Transfer couscous to bowl; fluff with fork and cool slightly.
Step 2
Stir chopped bell pepper, olives, and mint into couscous. Stir in olive oil vinaigrette. Fold in feta cheese. Season with salt and pepper.
Step 3
Arrange 4 romaine leaves on each of 2 plates. Spoon salad into romaine.
