Cucumber Greek Salad With Couscous Food

GREEK SALAD WITH COUSCOUS AND SPICY FETA CHEESE

Steps:

• Heat a skillet over low heat. Add oregano and chili powder to the dry, hot skillet; cook and stir until fragrant and toasted, about 1 minute. Remove from heat and mix with olive oil. Pour over feta cheese and let marinate for at least 30 minutes.
• Meanwhile, bring 1 cup water to a boil. Pour boiling water over the couscous and wrap it with plastic for 10 minutes.
• Stir cucumber, tomato, bell pepper, onion, black and green olives, 2 tablespoons oil, and garlic into the warm couscous.
• Mix oil, balsamic vinegar, white wine vinegar, and soy sauce for the salad dressing together. Pour over salad.
• Plate marinated feta and serve dressed salad over top.

GREEK COUSCOUS SALAD

Steps:

• In a large saucepan, bring broth to a boil. Stir in couscous. Remove from heat; let stand, covered, until broth is absorbed, about 5 minutes. Transfer to a large bowl; cool completely., Whisk together dressing ingredients. Add cucumber, tomatoes, parsley, olives and green onions to couscous; stir in dressing. Gently stir in cheese. Serve immediately or refrigerate and serve cold.

GREEK SALAD

Steps:

• Place the cucumber, peppers, tomatoes and red onion in a large bowl.
• For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

CUCUMBER GREEK SALAD WITH COUSCOUS

Steps:

• Combine cucumbers, mint and 1 Tbsp. dressing.
• Spoon couscous into 6 shallow bowls; top with cucumber mixture and remaining ingredients.
• Drizzle with remaining dressing.

CUCUMBER COUSCOUS SALAD

Steps:

• In 2-quart saucepan, heat 1 1/2 cups water to boiling. Stir in couscous blend (from kit). Reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until tender. Drain; rinse with cold water, and drain well.
• Meanwhile, in medium bowl, beat oil, water and vinaigrette mix (from kit), using whisk.
• Add cucumber, roasted pepper, tomatoes, feta and olives; stir to combine.
• Stir in couscous blend. Serve immediately, or cover and refrigerate up to three days.

GREEK COUSCOUS SALAD

Steps:

• 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.

GREEK COUSCOUS

Steps:

• Pour the chicken broth and water into a saucepan, stir in the garlic, and bring to a boil. Stir in the couscous, cover the pan, and remove from heat. Allow the couscous to stand until all the water has been absorbed, about 5 minutes; fluff with a fork. Allow the couscous to cool to warm temperature.
• In a large serving bowl, lightly toss the couscous, sun-dried tomatoes, olives, feta cheese, and garbanzo beans. Mix the oregano, black pepper, white wine vinegar, and lemon juice in a small bowl, and pour over the couscous mixture. Toss again to serve.

10-MINUTE COUSCOUS SALAD

Steps:

• Tip the couscous into a large bowl and pour over the stock. Cover, then leave for 10 mins until fluffy and all the stock has been absorbed. Meanwhile, slice the onions and pepper, and dice the cucumber. Add these to the couscous, fork through the pesto, crumble in the feta, then sprinkle over pine nuts to serve.