Tuesday, July 16, 2013

Greek Couscous Salad recipe



Greek Couscous Salad

5.8 oz box of Couscous (I used roasted garlic & olive oil)
½ pint cherry tomatoes, sliced in fourths
1 cup cucumber, diced, seeded (peeled or unpeeled) *I used grilled asparagus that I had left over for the day before instead
1 cup  pitted Kalamata olives, drained and cut in halves
½ cup red onion, chopped finely
3 oz  feta cheese, crumbled
¼ cup Greek Salad Dressing (recipe below)
Coarse ground black pepper to taste
Oregano to taste


Greek Salad Dressing

1 tsp. ground mustard
¼ cup white vinegar
juice of ½ lemon
½ cup olive oil
½ Tbps fresh oregano or ½ tsp. dried oregano
½ tsp. garlic salt
½ tsp. freshly ground pepper
½ Tbps fresh basil or 1/2 tsp. dried basil
Place all ingredients in a jar with lid, and shake well to mix. Store in the refrigerator.


Follow Couscous directions then pour dressing over the warm couscous and toss to combine. Add the remaining ingredients and toss gently to combine. Taste and adjust the seasoning and dressing if desired. Refrigerate for a couple hours before serving.  Enjoy!

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