AKF Greek Couscous Salad

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.

  • Low phosphorus
  • Low potassium
  • Low protein
Lunch Moderate

Serving size

1 cup

Makes

6

Ingredients

Dressing
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

Salad

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

Nutrition Info

Makes:Serving size: 1 cup

Calories

276

Fat

12 g

Saturated Fat

1.5 g

Trans Fat

0 g

Cholesterol

1.5 mg

Carbohydrates

32 g

Sugar

4 g

Fiber

3 g

Protein

9 g

Sodium

345 mg

Calcium

75 mg

Phosphorus

30 mg

Potassium

78 mg

Instructions

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.

Garbanzo beans are also known as chickpeas.

Onions are soaked in cold water to reduce the strong flavor. The cold water keeps the onion super crunchy, while the sulfur compounds that give onion its pungent, harsh flavor will fade in the water.