Summer Couscous Salad

Jill Melton

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. Make this Roasted Garlic Confit to use in it.

    Ingredients

    • 1 pound pearl couscous (about 3 cups)
    • 1⁄4 pound quinoa (red or white) (about 1⁄2 cup)
    • 1⁄4 cup Garlic Confit Oil* (or 1⁄4 cup olive oil and 4 cloves chopped garlic)
    • 1 cupc rumbled feta cheese
    • 1 cup halved kalamata olives
    • 1 cup sun-dried tomatoes, chopped small
    • 1 cup diced roasted red peppers
    • 1 bunch Italian parsley, chopped fine
    • 1⁄2 cup chopped chives
    • 2 ounces red wine vinegar
    • 1 tablespoon garlic powder
    • Salt and pepper

    Preparation

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    1. 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.
    2. 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.

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