When you are looking for a sensible and delicious -finger–food appetizer or a party snack, this salad, served with crackers or crostini, should be on your menu. It is refreshing, easy to make, and different from your neighbor’s ordinary antipasti. It can be adapted to various kinds of cooked grains, such as barley, wheat, or even lentils. Just keep in mind the cooking time of the grain or legume. Serve it in Chinese soup spoons.
- 1 teaspoon kosher salt
- 1 cup -whole--wheat couscous
- 1 pound Persian cucumbers, sliced ¼ inch thick
- 1 pint cherry tomatoes, halved
- ¾ cup plain Greek yogurt
- ¼ cup -extra--virgin olive oil
- ¼ cup -white--wine vinegar
- 2 tablespoons chopped fresh mint
In a small saucepan, bring 1¼ cups water and ½ teaspoon of the salt to a boil. Add the couscous. Remove from heat, cover tightly, and let it stand for 5 minutes to steam. Uncover, and fluff with a fork. Let cool.
When the couscous has cooled, add the cucumbers and tomatoes. In a small bowl, whisk together the yogurt, olive oil, vinegar, mint, and remaining ½ teaspoon salt. Pour over the salad, and toss well. Serve slightly chilled or at room temperature.