- 3 cups Israeli Cous Cous (this is the kind with bigger balls)
- 5 cups liquid *preferably homemade chicken broth for the added nutrient kick but can be used with all water, or a combo of both
- 1/2 cup sun-dried tomatoes, cut in thin slices*
- 1/4-1/2 cup of olives**
- 3-6 green onions, sliced
- 2 TBSP +/- of fresh thyme, chopped into tiny pieces
- 1/2-a full block of feta cheese, cut into small pieces (the smaller the better because you want a bit in nearly every bite)
- unrefined sea salt, if needed
- quality olive oil
* You can buy the ones packed in oil and then just use that oil to lube up the salad. She had dried ones, so the night before she sliced up the tomatoes and then soaked them in about 1/2 a c of olive oil. Salt the tomatoes in oil well, this will make the salting at the end much easier or perhaps not needed. Then the salt is already mixed in the oil
** You can use green or black or a combo of both. if you can, use fresh olives from an olive bar rather than canned. taste the olives before you buy to a) make sure they’re good and b) have the flavor you’re looking for.
- Cook cous cous according to box directions. When done, drain any remaining liquid
- Mix all ingredients together and gauge the amount of olive oil, if you think it needs more, drizzle a bit more on there. A salad is only as good as the quality of the oil you are using.
- Add sea salt to taste. Perhaps a drizzle of lemon juice as well.
Do you have a favorite cold salad recipe? What is it?