Greek Style Couscous Salad
If you’re tired of the same old potato and macaroni salad, try this at your next picnic or pot luck. Plump Israeli couscous gets tossed with dressing, chickpeas, black olives, cucumber, and feta cheese to create a unique twist on the classic Greek salad.
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons Dijon style mustard
2 teaspoons honey
2 teaspoons minced garlic -or- ½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon dried parsley -or- 2 tablespoons fresh chopped Italian parsley
1/8 teaspoon black pepper
¼ cup extra virgin olive oil
1 ½ cups water
1 cup Israeli or pearl couscous
1 teaspoon olive oil
¾ cup canned garbanzo beans, drained and rinsed (see recipe notes)
½ cup chopped seedless cucumber
⅓ cup sliced black olives
¼ cup diced red onion, soaked in ice water for at least 10 minutes, rinsed and drained (see recipe notes)
¼ cup chopped Italian parsley
3 ounces fat free feta cheese, crumbled
Makes: 6 Serving size: 1 cup
1. To make the dressing, whisk together vinegar, lemon juice, mustard, honey, garlic, oregano, parsley, salt, and pepper. Slowly drizzle in the olive oil while you continue to whisk. Cover and place in refrigerator until ready to use. This makes ¾ cup dressing.
2. For the salad, in a medium saucepan over high heat, bring water to a boil. Add couscous and lower heat to medium. Cook, covered, until water is absorbed, about 10 minutes. Remove from heat and let stand, covered, for 2-3 minutes. To prevent couscous from lumping together, gently toss with olive oil.
3. When the couscous has cooled slightly, add garbanzo beans, cucumber, olives, onion, and parsley. Stir gently to combine. Just before serving, add the dressing to taste. Add the cheese and toss gently to combine. You may not need all the dressing. If you have leftovers, you can add additional dressing the following day as desired.