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Greek Couscous Salad |
by Allison Ritto
Couscous is similar to rice but it's really pasta, and it's really easy to make. Buy whole wheat if you can find it. You can substitute quinoa for a gluten-free variation.
Ingredients:
1 cup couscous
1 cup water
1 tablespoon olive oil
1/3 cup crumbled feta cheese
1 cup cherry tomatoes
1 small English cucumber
1/2 cup Kalamata olives (pitted, unless you are daring)
1/4 cup olive oil
2 tablespoons white vinegar
dash salt
freshly ground pepper
1-2 garlic cloves
Make the couscous
Boil 1 cup water with 1 tablespoon olive oil and a dash of salt. Remove from heat and add 1 cup of couscous, stir and let sit covered for 5 minutes while you make the dressing. After 5 minutes, fluff the couscous with a fork, then transfer to a bowl in the fridge to cool.
Make the dressing
In a small bowl combine 1/4 cup olive oil, 2 tablespoons white vinegar, a dash of salt, tons of fresh black pepper and 1-2 whole garlic cloves, peeled and a little smashed (but not minced or chopped). Let that sit for an hour while you go back to the store to get the other ingredients you forgot.
Make the salad
Chop up one small cucumber- if it's waxed, peel it, if not, just cut it up. Combine chilled couscous, the cucumber, tomatoes, Kalamata olives. If you add the veggies to the couscous before it cools down, you'll have mushy veggies. Remove the garlic cloves and toss in most of the dressing with a handful of the feta cheese.
Stir and give it a taste; add more pepper or a little salt, or the rest of the dressing. Don't go crazy with the salt- the cheese and olives have plenty. This is best after a few hours in the fridge but should keep for a few days.
2-3 large or 4-5 small servings
Allison Ritto is the editor for the Lifestyle section.
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