Mediterranean Couscous Salad in Endive Leaves
A delicious and refreshing Mediterranean salad served in crunchy endive leaves, perfect for gatherings or as a light lunch.
Ingredients
Main ingredients
- 1 cup cooked couscous Ensure couscous is cooked and cooled.
- 1/2 piece tomato (diced)
- 1/2 cup cucumber (diced)
- 1/4 cup red onion (diced)
- 4 Tbsp. fresh parsley (chopped) Fresh herbs enhance flavor.
- 1-2 pieces endive leaves Use for serving, select crisp leaves.
Dressing
- 1/4 cup olive oil
- 1 Tbsp. lemon juice Freshly squeezed is best.
- 1/4 tsp. garlic powder
- 1/2 tsp. dried rosemary
- 1/2 tsp. dried basil
- 1 tsp. Italian seasoning
Instructions
Preparation
- In a large bowl, combine the cooked couscous, diced tomato, cucumber, red onion, and chopped parsley.
- In a separate small bowl, whisk together olive oil, lemon juice, garlic powder, dried rosemary, dried basil, and Italian seasoning to create the dressing.
- Pour the dressing over the couscous mixture and stir until well combined.
- Carefully take the endive leaves and fill each with the prepared couscous salad.
- Serve immediately for the best flavor and crunch.
Notes
Store leftovers in an airtight container in the refrigerator, and consume within 2-3 days. Assemble shortly before serving for optimal freshness.