Kim's Ad Hoc Couscous Salad

Makes 4-6 servings

Beth

ingredients

The couscous:
1 1/2 cups water
1/4 teaspoon salt (optional)
1 1/2 cups instant couscous
The vinaigrette:
Squeeze two lemons and and add 1/4 cup olive oil.
Salad:
1/2 medium cucumber, peeled, seeded and diced
1/2 medium red bell pepper, seeded and diced
2 garlic cloves, minced
4 scallions, both white and green parts, minced
A small handful of fresh parsley, coarsely chopped
A few sprigs of fresh oregano, picked from stems and chopped
1 15-ounce can chickpeas, drained and thoroughly rinsed
10-12 grape tomatoes, sliced into thirds
About four ounces feta cheese, crumbled
What I didn’t have on hand but would have loved: toasted walnuts or pine nuts, red onion, a handful of fresh basil leaves

1
“Cook” the couscous:
2
Bring water and salt to a boil. Add couscous, give it a quick stir and turn off heat. Cover pot for at least 10 minutes, to allow water to become absorbed. Remove cover, and with a fork, fluff couscous to avoid clumping. Pour contents into a shallow, wide salad bowl.
3
While couscous is still somewhat warm, add vinaigrette, salt and pepper for better absorption.
4
Add salad fixins to dressed couscous and with a wooden spoon, stir to thoroughly combine. Stop and taste for seasoning. Add more acid, salt and pepper as you see fit.

Source: Beth