Greek-Style Couscous Salad for a Crowd

Ingredients

DRESSING

• 1 cup olive oil
• 2-3 teaspoons fresh minced garlic
• 2 1/2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 teaspoon season salt (can use white salt)
• 1/2 teaspoon fresh ground black pepper
• 2 teaspoons onion powder
• 2 teaspoons Dijon mustard
• 4-5 tablespoons red wine vinegar
• 1/2 teaspoon sugar (optional)

SALAD

• 3 (6 ounce) packages garlic and herb couscous mix (or use favorite flavor)
• kalamata olive (to taste, or use sliced pitted black olives)
• 1 pint cherry tomatoes (halved)
• 1/2-3/4 cup red bell pepper, seeded and chopped
• 1/2-3/4 cup green bell pepper, seeded and chopped
• 1 small cucumber (peeled, seeded and coarsely chopped)
• 1 small onion, finely chopped
• artichoke heart (chopped from a jar, use any amount desired)
• 1/3 cup fresh parsley, finely chopped
• 1/2-3/4 cup Greek salad dressing (or to taste)
• 2 cups crumbled feta cheese
• fresh ground black pepper (to taste)
• salt (to taste) (optional)

Directions

1. 1

   To make the dressing; in a bowl whisk all dressing ingredients together until well blended (adjust salt and pepper to taste) cover and chill for at least 3 hours or 24 hours (overnight is better).

2. 2

   For the salad; cook the couscous according to package directions; transfer to a large bowl and cool completely (using a fork break up any lumps in the couscous).

3. 3

   When the couscous is completely cooled, mix in olives, cherry tomato halves, bell peppers, cucumber, onion, artichokes and parsley; add in 1/2 cup of the prepared Greek dressing and toss well to combine (you can add in more dressing to taste if desired).

4. 4

   Mix in feta cheese, then season the salad with black pepper and if needed some salt.

5. 5

   Cover and chill until completely cold.