Greek Coucous Salad

Update (4/1/13): This recipe is part of My Pinterest Meals- Greek night

My husband is finally getting more involved in choosing recipes to include in the menu for the month. When we got married his tastes were pretty simple but they are certainly beginning to evolve and become more sophisticated. He pointed out this recipe to me and I decided to give it a try.

Sticking with my MO I switched things up a bit. This recipe is from Fix-It and Enjoy-It Cookbook by Phyllis Pellman Good. I liked the fact that it is a nice light salad that was so quick to make. My hubby says he liked this recipe because you could eat a lot of it and not feel weighed down and I would have to agree. It’s a great spring or summer dish with fresh veggies but with a great mix of flavors. Eat away!

Greek Couscous Salad

5 cups cooked couscous
¼ cup olive oil
1 medium sized red onion, finely chopped
½ cup minced fresh parsley
1/3 cup cider vinegar
1 ½ teaspoon dried oregano
1 teaspoon salt
1/8 teaspoon pepper
1 large tomato, chopped
1 large red or yellow pepper, chopped
1 medium sized cucumber, peeled, seeded, & chopped
½ cup black olives, sliced & drained
8 ounces, crumbled feta cheese

In a small bowl, combine onion, parsley, vinegar, oregano, salt, sugar, pepper, and oil. In a serving bowl, combine couscous, tomato, pepper, cucumber, olives, and cheese. Pour dressing over and toss to coat.

If you don’t have time or want to make the dressing, go ahead and use a store-bought Greek dressing. It’s pretty close ingredient wise and will still taste good. Just don’t drown the salad in dressing, use about 2/3 of a cup of store-bought dressing for the entire salad. Remember you can always add more.

Adapted from Fix-It and Enjoy-It Cookbook by Phyllis Good

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