Couscous Salad With Mint And Feta

Couscous Salad With Mint And Feta

  • Total Time 20m

4 servings

  • 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


Cook couscous in a large pot of salted water for 10 minutes or until the pasta is done. Drain but do not rinse.

spread couscous on a baking sheet to cool.

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.

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.

Recipe reprinted by permission of WhiteWave. All rights reserved.

RecID 90