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Spicy Mediterranean Salad with Israeli Cous Cous
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Description
The combination of peppery arugula and radishes with the tangy dressing, sweet cherries, briny feta cheese and the crunchy spiced pecans makes this hearty grain salad a standout.
Great as a lunch entree on its own, or with grilled chicken. Don’t be intimidated by the long list of ingredients. Feel free to swap in or out as you like.
Ingredients
- 1-⅓ cup Dried Israeli Cous Cous Or Quinoa, Prepared Per Package Directions (to Make About 4 Cups Cooked)
- ½ cups Olive Oil
- 1 Tablespoon Walnut Oil
- ¼ cups Freshly Squeezed Orange Or Tangerine Juice
- 3 Tablespoons Sherry Vinegar
- 1 Tablespoon Balsamic Vinegar
- 1 Tablespoon Honey
- 2 Tablespoons Shallots, Finely Minced
- Kosher Salt And Pepper To Taste
- ¼ cups Fresh Mint Leaves, Sliced Into Thin Ribbons
- ¼ cups Italian Parsley, Chopped
- 2 Tablespoons Fresh Tarragon, Chopped
- ½ cups Crumbled Feta Cheese
- ½ cups Dried Cherries
- ½ cups Sweet And Spicy Pecans (available At Trader Joe's) Or Toasted Pecans
- 1 cup Baby Arugula Leaves
- ⅓ cups Thinly Sliced Radishes
Preparation
Cook your grain as directed on the package. While that’s cooking, whisk together the oils, juice, vinegars, honey, shallots, pepper and salt to make the dressing. Taste and adjust seasonings.
When grain is cooked, allow to cool slightly, then stir in about half of the dressing. Cool completely. Stir in the mint, parsley and tarragon. Cover and refrigerate until about 30 minutes before serving, at least an hour but as long as overnight. Store extra dressing separately.
Stir in the feta, cherries, nuts, arugula and radishes. The grain will have absorbed much of the vinaigrette that you added before, so add in some or all the extra dressing, as much or as little as you like. Season with salt and fresh pepper, and serve immediately.
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