Friday, January 15, 2016

Greek Couscous Salad

Donald and I spent last summer cruising the Mediterranean, yeah we are so FANCY.  One of our favorite places was GREECE.  The food, the water, the laid back attitude, we LOVED it. This is a recipe to remind us of some the excellent food we had while we were there.  We like it and hope you do, too!

  • 1 (10 oz.) box plain quick-cooking couscous
  • 2 C. water
  • 1 T. olive oil
  • ½ C. Kalamata olives, pitted, cut in half
  • 2 Roma tomatoes, chopped
  • 1 medium zucchini or cucumber cut into ¼’s and thinly sliced
  • ½ C. feta cheese, crumbled
  • 6 green onions, thinly sliced or ½ of a small red onion, chopped
  • ¼ C. extra virgin olive oil
  • ¼ C. lemon juice, freshly squeezed
  • 2 garlic cloves, minced
  • 1 t. Cavender’s Greek seasoning
  • 1 t. garlic salt
  • ½ t. black pepper
  1. In a medium sauce pan, combine water and 1 T olive oil over high heat until boiling.
  2. Add couscous and stir until water begins to boil again, cut the heat and cover.  Allow to sit for 5 minutes.
  3. Combine the last six ingredients in a small bowl to make the dressing.
  4. Fluff the couscous in a large bowl with a cover.
  5. Add the olives, tomatoes, zucchini or cucumbers, cheese, and onions, toss with couscous.
  6. Pour the dressing over the salad and toss.
  7. Refrigerate for at least 4 hours or overnight and serve.
Tips and Tricks:
  • When cutting the Roma tomatoes, cut the tomato into ¼’s and slightly squeeze until the seeds are removed. (you may need to run your finger underneath the center vein to release the seeds)




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