Greek Couscous Salad Stuffed Avocados Food

GREEK SALAD

Steps:

• Whisk together dressing ingredients in jug or jar.
• Mix together all of the salad ingredients in a large bowl. Toss with dressing. Season with extra salt ONLY IF NEEDED (depending how salty your feta cheese is). To serve, sprinkle over extra oregano (optional). Serve with chicken, fish, lamb, beef, the options are endless!

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 DEVILED EGG-STUFFED AVOCADOS

Steps:

• Combine eggs, hummus, dill, lemon juice and 1/4 cup cheese.
• Spoon over cut sides of avocados; drizzle with dressing.
• Top with remaining cheese.

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 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.