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Enjoy this simple yet savory Mediterranean cous-cous salad from the Gaiam Café kitchen ^[2]. Perfect as a healthy, vegetarian side dish.

Serves 4 to 6

Ingredients

• 1 lb Israeli cous-cous salad
• 1 Tbsp paprika
• 1 Tbsp tumeric
• 1 Tbsp granulated/powdered onion
• 1 qt vegetable stock
• 1 carrot
• 1 red pepper, small dice
• 1 red onion, small dice
• 3 stalks of celery, small dice
• 4 Roma tomatoes, small dice
• 3 cloves garlic, finely chopped
• 4 sprigs of mint (about 10 leaves), roughly chopped
• 3 sprigs of basil (about 15 leaves), roughly chopped
• 1/2 bunch of scallion, thinly sliced
• 1 lb feta cheese (optional), crumbled
• 1/2 lb black olives (optional), halved
• Salt and pepper
• Extra virgin olive oil

Directions

In a medium-sized pot, add vegetable stock, paprika, tumeric, onion powder, salt and pepper. Bring liquid to a boil then lower to a simmer. Cook broth for five to six minutes, then add the cous-cous. Stirring constantly, cook until cous-cous is nice and tender. It should take about 12 to 15 minutes, then drain and let cool.

In a medium-sized sauté pan, add garlic and a few tablespoons of olive oil. Start this in a cold pan. Place on burner and turn stove on medium heat. Once garlic starts to turn light brown, add onion, celery, carrot, red pepper, salt and pepper. Cook for about five to six minutes or until fragrant. Then add tomato and remove from heat. Let mixture cool down.

In a large bowl, combine the vegetable mixture and cous-cous. Add fresh herbs, cheese and olives. Refrigerate salad for at least two hours before serving. This salad can be made a day ahead. You can also make this salad with raw vegetables.

Last week’s recipe: Cilantro-Lime Chicken with Mango ^[3]