Greek Couscous Salad
annie hamnett
This is one of my favorite couscous salads. It’s perfect for picnics. You’ll always get a compliment!
ingredients
- 1 1/2 cups water
- 1 cup uncooked couscous
- 1/2 teaspoon dried oregano
- 1 1/2 cups diced plum tomatoes
- 1 cup diced peeled cucumber
- 1/3 cup crumbled feta cheese
- 1/4 cup small ripe olives, halved
- 3 tablespoons diced red onion
- 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
- 1/4 cup water
- 3 tablespoons lemon juice
- 1 1/2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
directions
- 1
Preparation
- 2
Bring 1 1/2 cups water to a boil in a medium saucepan; stir in couscous and oregano. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Combine couscous, tomatoes, and next 5 ingredients (tomatoes through chickpeas) in a bowl; set aside.
- 3
Combine 1/4 cup water and remaining ingredients; stir well with a whisk. Pour dressing over couscous mixture, tossing gently to coat.
- 4
For recipe variations add other vegetables, for example yellow or green peppers. I prefer moist couscous, so I double the dressing. This is great to take as a potluck dish, people always rave about it.
Source: Betsy Reves
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