Greek Couscous Salad

Recipe by Toby Jermain
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 5-6
UNITS: US

INGREDIENTS

Nutrition
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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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