Greek Couscous Salad

"I'm not sure just where I got this recipe, but I've been fixing it for a long, long time, most often with bulgur wheat instead of the couscous. Prep time does not include setting time in the fridge."
 
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Ready In:
30mins
Ingredients:
15
Serves:
5-6

ingredients

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directions

  • Place sun-dried tomatoes in a large bowl, cover with hot water, and let stand 10-15 minutes or until softened.
  • Drain well, and coarsely chop.
  • Add couscous, cucumber, radishes, parsley, basil, feta, and pine nuts, and toss lightly to combine.
  • In a small bowl, whisk lemon juice, vinegar, oregano, salt, and pepper until well combined.
  • Set aside for 5 minutes for flavor to develop.
  • Slowly add olive oil while continuing to whisk briskly.
  • Pour over couscous mixture, and toss to blend.
  • Cover, and refrigerate for 1-2 hours.
  • Taste, and adjust seasonings before serving.
  • For some reason, this salad dissipates flavors like you wouldn’t believe.
  • You will probably need more of most dressing ingredients, especially more lemon juice, vinegar, salt, and pepper; but don’t add them into the initial dressing mix.
  • Add after the dish has set for a while.
  • Variation: Replace couscous with coarse bulgur wheat, preferably#3 (very coarse), available at middle-eastern markets and some specialty food stores.
  • To prepare, thoroughly rinse 1 cup bulgur in a strainer under running water.
  • Place in a medium bowl, cover with very hot tap water, add 1 Tsp salt, mix thoroughly, and set aside for 30 minutes.
  • Drain thoroughly, and use as noted above for couscous.

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RECIPE SUBMITTED BY

I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree. During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels. My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there. We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack. My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
 
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