7-LAYER COUSCOUS SALAD

7-Layer Couscous Salad image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

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2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1 cup organic couscous
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice (about 2 lemons)
3 Persian cucumbers (about 10 ounces), sliced into 1/4-inch-thick half-moons (about 2 cups)
16 ounces roasted garlic hummus (about 2 cups) (see Cook's Note)
1/2 medium red onion (about 4 ounces), finely chopped (about 3/4 cup)
1/4 cup packed flat-leaf parsley leaves and stems, roughly chopped
10 ounces cherry tomatoes, quartered (about 2 1/4 cups)
12 ounces pitted kalamata olives, halved (about 1 1/2 cups)
3 cups chopped romaine hearts
10 ounces crumbled feta (about 2 cups)

Steps:

Combine the butter with 1/2 teaspoon salt and 1 cup water in a small saucepan and bring to a boil over medium-high heat. Stir to incorporate the melted butter, then stir in the couscous, cover with a tight-fitting lid and remove from the heat. Let stand until the couscous absorbs the water completely and is tender, 5 minutes. Fluff the couscous with a fork, transfer to a large bowl and let cool.
Whisk together the oil, lemon juice, 3/4 teaspoon salt and several grinds of pepper in a medium bowl until emulsified. Transfer the vinaigrette to an airtight container and set aside.
Combine the cucumbers with 2 tablespoons of the vinaigrette and 1/2 teaspoon salt in the same medium bowl and toss together.
Use a rubber spatula or small offset spatula to spread the hummus on the bottom of a 4-quart round trifle dish. Arrange the cucumbers on top in an even flat layer.
Transfer the couscous to the same medium bowl and stir in the onions, parsley and 3 tablespoons of the vinaigrette. Scatter the mixture over the cucumbers and gently press to flatten into an even layer.
Wipe out the medium bowl and add the tomatoes, 2 tablespoons of the vinaigrette and 1/4 teaspoon salt. Toss to combine. Arrange the tomatoes on top of the couscous, then top with the olives.
Toss the lettuce with 2 tablespoons of the vinaigrette and 1/4 teaspoon salt in the same medium bowl. Arrange the lettuce on top of the olives, then top with the feta. Drizzle the remaining vinaigrette on top and serve immediately.