Couscous, Shopska Style
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Couscous, Shopska Style
Shopska is a Balkan salad made of cucumber, tomato, roasted peppers and sharp cheese with a light red wine and olive oil dressing. It's crunchy, tangy and creamy all at the same time and great alternative to an ordinary lettuce salad.
The other night I had some peppers, half a cucumber, small tomato and feta cheese- all the fixing for a Shopska salad. Normally I would make Shopska as a side but since this would be our dinner I decided to turn the Shopska into a pasta salad by mixing it with the Israeli couscous I picked up on the weekend. The whole dinner took about 20 minutes to put together. While the water boils and the couscous cooks you can chop the veggies, then everything gets tossed together with olive oil, red wine vinegar and feta cheese. That's it. Despite the simplicity the salad is light, fresh and delicious. We had it for dinner, but it would be a great side dish to grilled chicken or fish.
Yield: 4 servings
- Set the onion in a bowl full of cold water and swish around then leave till you are ready to assemble the salad. This will help make it a bit less pungent.
- Bring the water (and broth) to a boil in a medium saucepan, stir in couscous and reduce to a simmer, cook for 8–10 minutes or until couscous is tender.* If you notice that you pot has run dry and a few more tablespoons of water.
- While the water boils, chop up the veggies. When the couscous is cooked, stir in the vegetables, oil and vinegar and a few grates of pepper and then the feta cheese. Taste for seasonings and serve immediately.
The salad keeps well in the fridge for a day or two, just fluff with a fork before eating.
*If you use straight water to cook the couscous, add a good pinch of salt to it with the pasta.
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