Tasty Tuesday: Greek Couscous Salad
This Greek couscous salad is one of my favorite go to dishes for a fairly quick and easy meal or side dish. I almost always have the ingredients in my cabinet or close enough to all of them to make it. Because this recipe can be tweaked for personal preference and available ingredients, it is usually a crowd favorite!
THE COUSCOUS: Prepare the couscous according to the package. This takes 10 minutes or less total! Boil water with EVOO, pour in couscous, stir, remove from heat and cover for 5 minutes. This could not be any easier!
After the 5 minutes are up, fluff the couscous and put it into the refrigerator to cool.
THE DRESSING: Let’s get to working on the dressing so it can blend while the couscous is cooling. You will need
1 Clove Minced Garlic (fresh is best but the jarred kind works too!)
¼ tsp Dried Oregano (again adjust for preference)
½ tsp Dijon Mustard (I just give the bottle a squeeze and eyeball so it does not have to be exact)
4 Tbsp Red Wine Vinegar (the better quality the better your dressing will be)
Kosher salt to taste
Fresh ground black pepper to taste
1/4 cup EVOO (again the better quality, the better the dressing)
Wisk all ingredients together except the EVOO. Once blended continue to wisk in EVOO to blend well. You can use the serving bowl to wish or a dressing mixing cup like the one Pampered Chef sells that I love! Now leave this on the counter and move on.
THE VEGGIES: Next we will chop our veggies of preference. I like a combination of any of the following
½ Cup Cucumber
1 Large Tomato or 1 Container of Grape Tomatoes
¼ - ½ Cup Red Onion
¼ Cup Kalamata olives
¼ - ½ Cup Green/Red/Yellow Peppers
THE FINAL PRODUCT: Remove your couscous from the refrigerator, dump in your veggies on top with ¼ cup of Feta. Drizzle with half of the dressing. Mix well. Taste and determine if you would like additional dressing. Eat or chill again to enjoy later.
Notice the same bowl was used for every step making cleanup a breeze!
You can skip the couscous and toss with chopped romaine lettuce for a healthy, gluten free meal.
You can add fresh spinach, artichokes, chick peas or sun dried tomatoes for added nutrients.
You can leave out the feta cheese for a vegan option.
You can add more or less veggies for personal preference.