Summer Couscous Salad

July 1, 2024

The chefs of 1 Kitchen prepared this quintessential summer salad for the staff at our Spring Farm Dinner. It’s perfect for toting to a potluck or work for lunch all week.

Ingredients

1 poundpearl couscous (about 3 cups)

1⁄4 poundquinoa (red or white) (about 1⁄2 cup)

1⁄4 cupGarlic Confit Oil* (or 1⁄4 cup olive oil and 4 cloves chopped garlic)

1 cupcrumbled feta cheese

1 cuphalved kalamata olives

1 cupsun-dried tomatoes, chopped small

1 cupdiced roasted red peppers

1 bunchItalian parsley, chopped fine

1⁄2 cupchopped chives

2 ouncesred wine vinegar

1 tablespoongarlic powder

Salt and pepper

Preparation

Add couscous and quinoa to salted boiling water. Reduce heat to medium, cover and simmer about 10 minutes stirring occasionally. Remove from heat, rinse under cold running water.
Toss couscous mixture with remaining ingredients. Season with salt and pepper. Serve chilled or room temperature.

To make Garlic Confit Oil, combine peeled cloves from 2 heads of garlic and 2–4 cups olive, vegetable or canola oil in a saucepan. Simmer 2–3 hours over medium heat until the garlic becomes very tender. Strain and reserve cloves and oil for use in salads, aioli, etc.