Recipe by PaulaG
This is great to whip up for a filling lunch and a nice change from a sandwich. I made this using Greek Salad Dressing which was perfect for our taste. The amount of dressing is optional and the salad should be moistened to individual taste. Serve this was pita bread wedges or crisp crackers.
Top Review by Kiwi Kathy
So pleased I spotted this recipe to make. I wanted it to go with lamb shops so omitted the salmon along with the celery because I didn't have any. Made an awesome side salad and was very much enjoyed. There was a little left over the next day and I think the flavours had developed even more 24 hours later. Made for the Aussie / Kiwi Swap Feb 2013
- 1⁄3 cup whole wheat couscous
- 1⁄3-1⁄2 cup water
- 1 cup canned garbanzo beans, rinsed and well drained
- 1⁄4 cup kalamata olive, sliced
- 2 tablespoons capers, rinsed and drained
- 1⁄4 cup red onion, chopped
- 1⁄4 cup sun-dried tomato, sliced (If oil packed, rinse and drain on paper towels.)
- 2 stalks celery, sliced
- 1⁄3 cup feta cheese, crumbles
- 1 (6 ounce) can tuna or 1 (6 ounce) can salmon, drained and flaked
- fresh ground black pepper
- 1⁄3-1⁄2 cup Greek salad dressing
Directions See How It's Made
- Bring the water to a boil, place couscous in a small dish, pour boiling water over, cover and allow to stand while prepping the remaining ingredients.
- In a medium size bowl, add the garbanzo beans, olives, capers, onions, sun dried tomatoes and celery; stir to combine; add black pepper to taste.
- Mix in the cooked couscous, flaked tuna/salmon and cheese; drizzle with dressing and stir to thoroughly combine. Store in refrigerator until ready to serve.