Mediterranean Cous Cous Salad

After a long day of running errands and being generally awesome, I decided that a light dinner was in order… mostly because I was tired and didn’t feel like doing anything ultra fancy.

Confluent Boyfriend and I took a trip to the grocery store where I proceeded to buy what can only be described as a butt ton of vegetables… I was going to do a ratatouille, but when I finally ambled into the kitchen, I gravitated toward the goat cheese.. which is very UN-ratatouille like.

Tons of crisp, tasty veg

Tons of crisp, tasty veg

1 cup cous cous
1 and 1/4 cup water
1/4 cup + 1 tbsp olive oil
1/4 cup balsamic vinegar
1 medium cucumber, diced
2 cloves garlic, minced
10-12 mushrooms, diced
10-12 cherry tomatoes, halved
1 tbsp fresh oregano, chopped
2 oz goat cheese, crumbled

  1. Pour water and 1 tbsp olive oil into a medium sauce pan and bring to a boil
  2. Once at a boil, add cous cous, remove from heat, and cover
  3. Add remaining olive oil, garlic, oregano and vinegar to a bowl. Whisk thoroughly.
  4. Once cous cous has soaked for approximately 10 minutes, fluff
  5. Add vegetables, dressing and cheese
mediterranean cous cous salad

The final product.

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About The Confluent Kitchen

I am food obsessed. I love trying new recipes, putzing in the kitchen, making my own cheese and other random kitchen tom-foolery. Follow my exploits.. the good, the bad, and the burnt.
This entry was posted in Cooking, examiner, Food, Organic, Vegetarian and tagged , , , , , . Bookmark the permalink.

2 Responses to Mediterranean Cous Cous Salad

  1. siannaj says:

    That looks so yummy!!! I may have to try it.

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