-
1
Place sun-dried tomatoes in a large bowl, cover with hot water, and let stand 10-15 minutes or until softened.
-
2
Drain well, and coarsely chop.
-
3
Add couscous, cucumber, radishes, parsley, basil, feta, and pine nuts, and toss lightly to combine.
-
4
In a small bowl, whisk lemon juice, vinegar, oregano, salt, and pepper until well combined.
-
5
Set aside for 5 minutes for flavor to develop.
-
6
Slowly add olive oil while continuing to whisk briskly.
-
7
Pour over couscous mixture, and toss to blend.
-
8
Cover, and refrigerate for 1-2 hours.
-
9
Taste, and adjust seasonings before serving.
-
10
For some reason, this salad dissipates flavors like you wouldn't believe.
-
11
You will probably need more of most dressing ingredients, especially more lemon juice, vinegar, salt, and pepper; but don't add them into the initial dressing mix.
-
12
Add after the dish has set for a while.
-
13
Variation: Replace couscous with coarse bulgur wheat, preferably#3 (very coarse), available at middle-eastern markets and some specialty food stores.
-
14
To prepare, thoroughly rinse 1 cup bulgur in a strainer under running water.
-
15
Place in a medium bowl, cover with very hot tap water, add 1 Tsp salt, mix thoroughly, and set aside for 30 minutes.
-
16
Drain thoroughly, and use as noted above for couscous.
