Yellow Squash and Pom Couscous Salad with Cilantro and Feta

http://greenlitebites.com/2010/07/21/yellow-squash-pom-couscous-salad-cilantro-feta/
20100705_f

I made this last week as a complete experiment. I thought it came out alright but not great. Until… I ate it cold! Then I feel in love! The sweet couscous with the bite of cilantro, fresh summer squash and creamy feta? YUM!

The husband wasn’t game but I had a friend come over and try it. She thought it was tasty and loved the cilantro. I think I may need to start cooking for others. ;)

Yellow Squash and Pom Couscous Salad with Cilantro and FetaThe only thing I think I’ll do differently next time is a bit more feta. I’m not too sure I used enough. I’ll post exactly how I made it and if you give it a try you can always bump up the feta.

  • Half of a sweet onion
  • 1 medium yellow squash (You could always use a zucchini too!)
  • 1/2 cup of whole wheat couscous uncooked (I use RiceSelect )
  • 5 oz of Pomegranate Juice
  • About 1/2 cup fresh cilantro chopped
  • 1/4 cup (34g) crumbled Feta

Heat a medium-sized pot over medium heat and spray with non-stick cooking spray. Add the onion and sauté until browning.

Yellow Squash and Pom Couscous Salad with Cilantro and Feta - onions

Once the onion is brown, add the yellow squash and cook for a few minutes.

Yellow Squash and Pom Couscous Salad with Cilantro and Feta - add the squash

Add the dry couscous and Pom juice. It should almost immediately come to a boil. Stir, remove from heat and cover. Here’s what it looks like just before covering.

Yellow Squash and Pom Couscous Salad with Cilantro and Feta - couscous

While the couscous is cooking, prepare the cilantro and weigh out the feta.

Yellow Squash and Pom Couscous Salad with Cilantro and Feta - the feta and cilantro

After 5 minutes the couscous should have soaked up the pom juice. uncover, add the the cilantro and feta.

Yellow Squash and Pom Couscous Salad with Cilantro and Feta

Toss.

Yellow Squash and Pom Couscous Salad with Cilantro and Feta - the bowl

You could eat it warm but I preferred it chilled. :)

Approx Nutritional Information per serving
Servings Amt per Serving
3 1/3 of recipe
Calories Fat Fiber WWPs
190 3g 4g old: 3 new: 5
Sugar Sat Fat Carbs Protein
11g 1g 34g 7g

FULL DISCLOSURE: I have partnered with ATHENOS Feta to serve as one of ATHENOS Change for the Feta Bloggers. I am compensated for my time commitment to the program, which includes blogging about my cooking experiences with ATHENOS Feta. I have also been compensated for the food purchased for my Change for the Feta creations. However, my opinions are entirely my own and I have not been paid to publish positive comments. Click here to see all my Feta Ideas!!

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Posted in: 3 WWP, 5 WWPP, Dinner Ideas, Food Photos, Lunch Ideas, Salad Ideas, Vegetarian Ideas
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10 Comments and 0 Replies

  1. Lori McHugh

    I substituted cranberry juice for the POM juice and used fat-free crumbled feta and it came out great! I quadrupled the recipe for my family, used both green and yellow squash, and served it over a bed of greens. You could also “lihten it up” a bit more by using the “light” cranberry juice. I liked the contrast between the salty feta and the sweet couscous. I’ll definitely make this one again (great picnic food).

  2. Johnna Duke

    I made this dish and it is superb in flavor! Love the refreshing burst of cilantro! I do have a question though. In looking at the nutritional information, you posted that the entire recipe is only 230 calories. I too purchased Rice Select Organic Whole Wheat Couscous and in using the amount in your recipe (1/2 cup), the calories alone for this would total 420 calories (not adding in any of the other ingredients), so how does the entire recipe only come to 230 calories?

    Thank you, just want to see if I’m missing something. Love your blog and REALLy love your recipes…can’t wait to try your new cabbage slaw recipe.

  3. roni

    Johnna thanks for pointing that out! It’s a typo. I will have to go home and check my notes, but I’m pretty sure I got 2-3 servings but I’ll double check.

  4. Johnna Duke

    No worries Roni, either way it’s a superb dish :-). I found it to be 3 servings at approximately 190 calories and 2 at about 280 each. And of course this could be if our pom juice was different.

    I ate it warm and cannot wait to try it cold, it was fantastic!! And very filling.

  5. RG

    Another foodie idea, this one comes from a DC restaurant called Zaytinya though it is much more widespread than that. There, instead of a bread basket, each table gets freshly baked pita breads with a dipping oil with a yummy maroon liquid in the oil. Upon investigation, I found out that the maroon liquid is pomegranate molasses. I think it’s basically pom juice that’s been reduced; I buy it in middle eastern grocery stores. It is amazing on bread, chicken, even salad instead of balsamic vinegar. I like your idea of cooking with pom juice, to create the same effect, but the molasses feels more versatile.

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