Zesty Greek Couscous Salad Recipes

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.

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:

• 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.

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.

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.

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.