Zesty Greek Couscous Salad Food

ZESTY GREEK COUSCOUS SALAD

Steps:

• Prepare couscous according to package directions, omitting butter or olive oil, and adding black pepper to water.
• In large bowl, combine prepared couscous, lemon juice and olive oil.
• Allow to cool to room temperature.
• Add tomatoes, zucchini, basil and green onions.
• Chill at least four hours.
• Just before serving, stir in feta cheese. Or, you may top with feta cheese as a garnish.
• May be served over romaine lettuce or fresh spinach.
• May be used as a vegan recipe if served without the cheese.
• Cooking time is minimum chilling time.

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.

ZESTY GREEK SALAD

Steps:

• In a small bowl, combine the lettuce, tomato, cucumber, radishes, onion, olives and feta cheese. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.

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.

ZESTY GREEK COUSCOUS SALAD

Steps:

• Can be served hot or cold. If served hot, put zucchini in with couscous as it is being cooked (we prefer it hot). If served cold, chill for 4 hours before serving.
• Prepare couscous according to box directions using chicken broth or water, adding the black pepper, lemon juice, and olive oil.
• Once couscous has reached proper consistency, add remaining ingredients.

SPICY COUSCOUS SALAD

Steps:

• Tip the couscous and chickpeas into a bowl and pour over the stock. Cover and leave for 5-10 mins until the couscous has absorbed the stock. Allow to cool a little. Toss through the lemon zest and juice, pepper, almonds and mint. Spoon into a container, then top with the yogurt and a drizzle of harissa.

GREEK COUSCOUS SALAD

Steps:

• Cook couscous according to package directions, except omit the butter amount. Let cool & then add all other ingredients. Allow to chill in refrigerator for a couple hours before serving.

PARTY-SIZE GREEK COUSCOUS SALAD

Steps:

• Cook couscous according to package directions. Transfer to a large serving bowl to cool. Stir to break up clusters of couscous.
• When the couscous has cooled to room temperature, mix in tomatoes, olives, bell peppers, cucumber, parsley, and feta. Gradually stir vinaigrette into couscous until you arrive at desired moistness.

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.