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new twists on classic favorites.

couscous salad with mint and feta

Recipe details:

couscous salad with mint and feta

what you need

  • 2 cups uncooked large grain couscous
  • 3 tablespoons mayonnaise
  • 3 ounces silken tofu (1/4 block)
  • 1/4 cup Silk Unsweetened soy or almondmilk
  • 1 teaspoon Dijon mustard
  • 2 tablespoons lemon juice or red wine vinegar
  • 1/4 teaspoon salt
  • 4 ounces crumbled feta
  • 1 english cucumber, diced in 1/4-inch pieces
  • 4 small plum tomatoes, cored, seeded and diced
  • 2 green onions, white and green parts, thinly sliced
  • 1/4 cup fresh mint, chopped
  • 1/2 cup flat leaf parsley, chopped
  • salt and pepper to taste

here's how

  1. Cook couscous in a large pot of salted water for 10 minutes or until the pasta is done. Drain but do not rinse.
  2. spread couscous on a baking sheet to cool.
  3. in a mini food processor or blender combine mayonnaise, tofu, Silk, mustard, lemon juice, salt and 1 ounce of feta. Process until smooth. Taste and adjust seasonings.
  4. in a medium bowl combine couscous, dressing, cucumber, tomatoes, green onions, mint and parsley. Season with salt, pepper and lemon juice; garnish with feta and extra mint.