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!

Ingredients:

• 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

Directions:

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)

 

 

 

Opa! Dip (7 layer Greek Dip)

I tried making this dip more than once.  The first time I made it the first layer was made with Greek yogurt and roasted red peppers.  The whole dip looked like a pink porridge, NOT appetizing.  I found two other recipes, combined them and came up with this.  I NAILED it.  This dip will be devoured by all Greek food lovers.  Great for those upcoming tailgate parties!

Ingredients:

• 1) 1 (8 oz.) cream cheese, softened
• 1) ½ T. Greek seasoning
• 1) 3 garlic cloves, minced
• 1) 1 T. fresh lemon juice, or juice of ½ of a lemon
• 1) ½ t. lemon zest
• 2) 1 ½ C. hummus (I use a 10 oz. container)
• 3) 1 medium cucumber seeded and diced (1 C.)
• 4) (4 oz.) feta cheese, crumbled (1/2 C.)
• 5) ¼ of a medium red onion, finely chopped (1/3 C.)
• 6) (4 oz.) Kalamata olives, chopped (1/2 C.)
• 7) (2 oz.) sun-dried tomatoes, chopped (1/4 C.)

Directions:

1. Combine the 1) ingredients with a large bowl with a mixer until light and fluffy. 
2. Spread in the bottom of a pie plate or a small shallow baking dish.  The cream cheese mixture should cover the bottom of the dish.
3. Layer each of the other ingredients, in order, to create the 7 layers.
4. Cover with plastic wrap and refrigerate for several hours before serving.
5. Serve with pita chips, fresh vegetables, or flat bread.

Tips and Tricks:

• I like to serve this dip with the BIG Wheat Thins.  You need a chip that has a flat edge to scrap the dip up and out of the dish.
• I use 1/3 less fat cream cheese for this recipe.
• If you don’t have Greek seasoning, you can use dill weed instead.
• The cup measurements after each ingredient are approximate.  Don’t stress about it being exact.