Offer this meatless main-course salad with a basket of seeded flatbreads, steamed artichokes, and a lemon-mayo dipping sauce. Follow the meal with a bowl of apricots and some purchased baklava.


  • ¾ cup water
  • ¼ teaspoon salt
  • ½ cup plain couscous
  • 1 cup chopped red bell pepper
  • cup pitted Kalamata olives or other brine-cured black olives, halved
  • ½ cup chopped fresh mint
  • 3 tablespoons bottled olive oil vinaigrette
  • ½ cup crumbled feta cheese (about 2 1/2 ounces)
  • 8 medium romaine leaves, left whole


Bring 3/4 cup water and 1/4 teaspoon salt to boil in medium saucepan over medium heat. Stir in couscous. Remove from heat. Cover and let stand 5 minutes. Transfer couscous to bowl; fluff with fork and cool slightly.

Stir chopped bell pepper, olives, and mint into couscous. Stir in olive oil vinaigrette. Fold in feta cheese. Season with salt and pepper.

Arrange 4 romaine leaves on each of 2 plates. Spoon salad into romaine.

Healthy, Low Cholesterol, Low Fat, Low Saturated Fat, Salads
MacGourmet downloadMinted Mediterranean Couscous Salad. To import, drag image to your MacGourmet recipe box.