Couscous Giardiniera Salad with Feta Cheese
Couscous with broccoli, cauliflower, carrots, tomato, ripe olives and crumbled feta cheese tossed with an oregano-lemon vinaigrette.
1 (16-ounce) package frozen mixed broccoli, cauliflower and carrots
1 (10-ounce) package couscous mix
3 tablespoons olive oil
1/4 cup lemon juice
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 cup chopped tomatoes
1/4 cup sliced ripe olives
1 cup (4 ounces) crumbled Wisconsin Feta cheese
Romaine lettuce leaves
- Prepare couscous according to package directions, omitting olive oil, and adding frozen vegetables to water before bringing to a boil. Fluff prepared couscous lightly with a fork; cool, uncovered, for 10 minutes.
- Meanwhile, in a large bowl, whisk together olive oil, lemon juice, oregano and red pepper flakes. Add prepared couscous; toss to coat evenly. Gently stir in tomatoes and olives; stir in cheese. Chill at least 2 hours before serving on lettuce leaves.
Makes 8 servings.
Recipe courtesy of Wisconsin Milk Marketing Board, Inc.