What's On the Side: Mediterranean Couscous Salad

The arrival of June means that summer is right around the corner. And summer is the season of picnics and al fresco dining -- well, once the mosquitoes die down up here in the Northwoods, anyway.

When it's really hot outside, cold salads are particularly refreshing. This couscous salad, which is chockfull of olives, artichokes, tomatoes, and basil, would fit perfectly on a picnic table. The fresh lemon and olive oil dressing adds just the right amount of richness and zing to pull together the salad's Mediterranean flavor. And of course, you can't go wrong with a generous handful of feta cheese.

Mediterranean Couscous Salad (printer-friendly version)
makes 6-8 servings

For the salad:
4 cups cooked couscous (about 1/2 package)
1 cup halved grape tomatoes
1 cup jarred artichoke hearts, drained and chopped
1 cup chopped pitted kalamata olives
1/4 cup chopped fresh basil
1/4 cup crumbled feta cheese

For the dressing:
1/4 cup olive oil
juice of 1 large lemon
2 cloves garlic, minced
1/2 teaspoon dried herbes de Provence
fine sea salt and freshly ground black pepper, to taste

1. In a large serving bowl, combine together the cooked couscous, tomatoes, artichokes, olives, and basil.
2. In a small bowl, whisk together the olive oil, lemon juice, garlic, and herbes de Provence. Season to taste with salt and pepper.
3. Pour the dressing over the couscous salad and stir to combine. Top with crumbled feta cheese before serving.

(adapted from this Two Peas & Their Pod recipe)