I have another version of couscous salad I have blogged about here. I love couscous because it is versatile. Couscous can be used as a main dish, a side dish, or as a dessert. In fact, my first experience with couscous was probably when I was a little girl and our friends from Africa made a fantastic dessert with it. I have a love of salads too, including pasta salads. I like to experiment with ingredients and different dressings. This week as I was planning out our menu I thought about making a Greek Salad and thought how good it would be with couscous for a change. The Greek dressing recipe I found this summer and have been using since.
For the Salad:
1 8oz container grape tomatoes
1 can small black olives, drained and rinsed
1/4 cup red onion, diced
8 0unces feta cheese, crumbled
1 teaspoon course sea salt
Cooked couscous (see ingredients and instructions below).
For the Couscous:
1 1/2 cups CousCous
2 3/4 cup water
1/2 teaspoon salt
For the dressing:
1/4 cup olive oil
3/4 teaspoon garlic powder
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon Dijon mustard
1/3 cup red wine vinegar
1. Bring water to a boil in a saucepan.
2. Add salt and Couscous, remove from heat.
3. Let sit 5 minutes, fluff with fork.
4. While Couscous is cooling mix all of the other salad ingredients together (except the salad dressing ingredients). When couscous is cooled, add to the salad and mix.
5. For the dressing: Mix all ingredients except the olive oil. Add a little olive oil and whisk (about 2 tablespoons), while whisking the dressing slowly add the rest of the olive oil in a stream. Whisk until mixed.
6. Pour dressing over salad and stir.
Serve immediately or refrigerate for later. This salad was still holding up and tasty after a few days in the refrigerator.
Source: Greek Dressing recipe adapted from Allrecipes