A #cooktheharvest recipe!
Ingredients
For the salad
- 1 pint cherry tomatoes
- 4 green onions
- 1/4 cup fresh mint leaves
- 1/2 cup flat-leaf parsley
- 1 kohlrabi
- 1 cucumber
- 1/4 cup feta cheese crumbled
For the dressing
- 1 large lemon
- 1/8 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Servings: servings
Units:
Instructions
Make the Couscous
- In a stainless steel or glass mixing bowl, add the couscous
- Fill a small saucepot with 2 ¼ cups water. Add ½ teaspoon of salt. Place the pot over medium-high heat. Bring to a boil.
- Pour the hot water over the couscous and cover with foil. Set aside for 5 minutes or until all the liquid has been absorbed.
Make the Dressing
- Cut the lemons in half. Squeeze the juice into a small bowl.
- Whisk together ¼ cup lemon juice, olive oil, salt and pepper. Set aside
Prepare the Fruits,Vegetables, and Herbs
- Quarter the cherry tomatoes.
- Slice the green onions, stem and stalk.
- De-stem mint and rough chop.
- De-stem parsley and rough chop.
- Peel and dice kohlrabi.
- Slice cucumber into long sections around the seeds and small dice.
Assemble the Salad
- Remove cover from couscous and fluff gently with a fork
- Add the vegetables, fruits, herbs, and cheese and toss with the dressing. Enjoy!
- Will last regrigerated for several days
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