Raspberry & Feta Salad with Couscous- A Delectable Summer Salad

Today's salads are healthy, colorful, delicious and satisfying. They are versatile enough to be served as a side dish or meal and will satisfy both the vegetarians and meat-eaters. After a trip to Mount Kisco's Farm Market, I decided to make Raspberry & Feta Salad with couscous for a potluck brunch. The sweetness of the raspberries along with the tang of the feta cheese and scallions intensifies with each delicious bite. I left with an empty serving bowl and many requests for the recipe of this most sublime summer salad!

                                                    Raspberry & Feta Salad

                                                            with Couscous 

                                                              adapted from

                                                          simple but perfect

                                                                  salads

                                              the taste of summer all year round

                               

Ingredients

12 oz couscous

2 1/2 cups boiling chicken or vegetable stock

12 oz fresh raspberries

small bunch of fresh basil

8 oz crumbled feta cheese

2 zucchini, thinly sliced

4 scallions, trimmed and diagonally sliced

1/3 cups pine nuts, toasted

grated rind of 1 lemon zest

for the dressing

1 tablespoon white vinegar

1 tablespoon balsamic vinegar

4 tablespoons extra-virgin olive oil

juice of 1 lemon

salt and pepper

Put the couscous in a large heatproof bowl and pour over the stock. Stir well, then cover and let cook until all the stock has been absorbed.

Pick over the raspberries, discarding any that are overripe. Shred the basil leaves.

Transfer the couscous to a large serving bowl and stir well to break up any lumps. Add the cheese, zucchini, scallions, raspberries and pine nuts. Stir in the basil and lemon rind and gently toss all the ingredients together. Put all the dressing ingredients in a screw-top jar, with salt and pepper to taste, then screw on the lid and shake until well blended. Pour over the salad and serve.

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