Friday, February 10, 2012

Greek Couscous Salad

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We’ve been trying to eat as many meatless meals here as we can. At the beginning of the year I always seem to get on a health kick and am able to stay with it better. I love making meatless meals that have lots of grains, veggies, and of course flavor. Last night we had this Greek Couscous salad with homemade bread. It is delicious.



Here’s the recipe for the salad from Our Best Bites:

2 cups vegetable broth (it called for chicken but I used veggie)

1/2 tsp. dry oregano leaves

1 tsp. basil

1/4 tsp. crushed dry rosemary

2 cups dry couscous

2 cups diced tomatoes or 1 pint cherry or grape tomatoes, halved

1 medium cucumber, diced

1/2 cup diced red onion

1/2 cup kalamata olives, pitted and halved

1/2 cup crumbled feta cheese


And here’s the Greek dressing (I altered it slightly):

1/2 cup extra-virgin olive oil

1/4 cup fresh lemon juice

1 tsp. lemon zest

1/4 c. red wine vinegar

2 garlic cloves, pressed or finely minced

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1 tbsp. sugar

Just cook the couscous and chill it. Mix all other ingredients with the couscous when chilled, then pour on the vinaigrette. Then chill again for an hour or so. It tastes delicious when chilled. Serve with warm bread!