Imagine yourself soaking in the warm Grecian rays on Perissa beach in Santorini while feasting on fresh Mediterranean cuisine.  You can imagine this scene or…you can enjoy this couscous salad with all the bold flavors of the Mediterranean. It will instantly transport you there.

Olive oil and lemon is a classic pairing that gives the salad its vibrance. Feta brings the perfect amount of creaminess and brine to the party. Cucumber, tomato, and mint give a refreshingly cool vibe. It’s great for lunch, a side salad, or as an appetizer. It’s light yet satisfying, filled with nutrition, packed with flavor, and charged with CDB oil.

:: Jenny’s Papa’s Couscous Salad with Feta and Mint :: 

Servings: 4 Total // Time: 30 minutes

1 cup Greek or Israeli couscous
1 ¼ cup water
1 lemon, juice and zest
3 tablespoons of Jenny’s Baked at Home CBD Infused Olive Oil
2 teaspoons Dijon mustard
1 teaspoon smoked paprika
1 teaspoon kosher salad
¼ teaspoon black pepper
2 cups arugula
1 medium English (seedless) cucumber, sliced and quartered
1 pint cherry tomatoes (or grape tomatoes, halved)
½ cup crumbled reduced fat feta cheese
¼ cup lightly packed fresh mint leaves (chopped)

//for couscous //
Bring 11/4 cups water to a boil in a medium (2 quart) saucepan. Add couscous, return to a boil. Then, cover and reduce heat to a simmer. Cook until the liquid is absorbed, about 20 minutes. Fluff with a fork and set aside.

//for dressing// 
In a large bowl, whisk together the lemon zest, lemon juice, CBD infused olive oil, mustard smoked paprika, salt, and pepper. Taste and add additional seasonings as desired. While the couscous is still warm, add dressing to the bowl and toss to coat. Place in the refrigerator for 5-10 minutes to cool.

When ready to serve, add the remaining ingredients: arugula, cucumber, tomatoes, feta, and mint. Toss to combine.

Serve cold or at room temperature.



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