WEEK 2 CSA Couscous Salad/Feta

Couscous Salad with Cucumber, Tomato, Artichoke and Feta

3 cups of cooked and slightly cooled couscous (Farro or Bulghur wheat would also be good - I used Israeli couscous, its a bit larger than regular couscous) 

2 medium sized tomatoes, diced and seeded

2 cucumbers, diced and seeded

1/2 medium red onion, finely diced

1 can artichoke hearts, drained and finely chopped

Juice and zest of 2 lemons

1 teaspoon dijon mustard

Salt and Pepper, to taste

approximatey 1/2 cup good fruity extra virgin olive oil (now is the time to use the good stuff)

2-4 ounces of feta cheese (or other crumbly cheese of your choice)



In a large, wide bowl, combine the cooled couscous, tomato, cucumber, red onion, artichoke hearts and lemon zest.  Toss lightly to combine.  In a small bowl, combine the lemon juice, dijon, salt and pepper.  Whisk in the olive oil in small amounts to make an emulsion (or vinaigrette).  Pour the dressing over the couscous mixture and toss lightly to combine.  Refrigerate for at least 2 hours (or up to 2 days).  Top with crumbled feta cheese for serving.