Recipe by: Lene Whitfield
Our Recipe Books features a unique collection of authentic Texas home-cooking recipes straight from the heart of the Homestead Heritage community, where tradition and wholesome ingredients come together to create mouthwatering meals.
Our Recipe Books
•
October 1, 2025
This salad was one of those happy inventions born out of necessity. I had been invited to a shower for Erin’s soon-to-be sister-in-law, Avi, and each guest was asked to bring a salad. The morning of the shower, I realized I was short on too many ingredients!
So, I pulled together what I had on hand — and it turned out to be the star salad of the day. The maid of honor loved it so much she insisted it be made again for the wedding reception, which my husband and I were organizing. I passed my “new recipe” off to a trusted friend and cook, Miriam, to prepare for a few hundred guests.
I gave Miriam full liberty to tweak it — and tweak she did. It came out absolutely delicious, and I think we’ve landed on salad perfection! It has since become one of my most requested recipes, and I think you’ll love it too. Don’t be afraid to make it your own!
In a medium saucepan, bring 3 cups of water to a boil. Add the pearl couscous (2 cups), salt (1 dash), and olive oil (1 tsp). Reduce heat to low, cover, and simmer for 8–10 minutes, or until the water is absorbed and the couscous is tender. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork, then uncover and allow to cool for another 10 minutes.
In a large bowl, combine the cooled couscous, cilantro (1 bunch), grapes (1 cup), green onions (1 bunch), dried cranberries (½ cup), sunflower seeds (½ cup), orange zest and segments (1 whole), and feta (8 oz).
Pour the olive oil (½ cup), red wine vinegar (¼ cup), and orange juice (1 whole) over the salad and gently toss until everything is evenly coated. Sprinkle the salt and black pepper, tossing gently once again to incorporate evenly. Taste and adjust seasoning as needed.
Enjoy right away, or refrigerate for 30 minutes to let the flavors meld before serving.
Subscribe to get my new recipes delivered to your inbox
Sign in to comment
