Monday, June 28, 2010

Recipe: Greek Couscous Salad

This recipe for Greek Couscous Salad is a super easy recipe to make and is perfect for a summer lunch, side dish at dinner or to bring to a summer BBQ or potluck.

Greek Couscous Salad
Serves: 6-8 (as side dish)

2 Boxes of Couscous
(I used Near East Toasted Pine Nut & Parmesan because I had on hand but you can also just make with plain couscous.)
1-2 cucumbers, partially peeled and diced finely
1-2 stalks of celery finely diced
grape or cherry tomatoes (sliced in half depending on size)
8-10 oz of feta cheese
1 small can of sliced black olives

4 tablespoons olive oil
2 tablespoon red wine vinegar
2 teaspoons apple cider vinegar
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
juice of 1/2 of a lemon or 1 teaspoon lemon juice

Prepare couscous according to package instructions.  Dice veggies.  While couscous is cooling whisk together dressing ingredients.   After fluffing couscous with a fork, transfer to a large bowl.  Mix together couscous and veggies.  Add dressing and mix together.  Add feta (crumble if not already crumbled).  Taste and check for seasoning.  Cover, refrigerate and enjoy.  This is one of those salads I actually like better a few hours later or even the next day.

If you use plain couscous (not a boxed mix with a seasoning packet) you will most likely need to add additionally seasoning to your dressing.  But that is dependent on your tastes.
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