Greek Couscous Salad Recipe #91078
I'm not sure just where I got this recipe, but I've been fixing it for a long, long time, most often with bulgur wheat instead of the couscous. Prep time does not include setting time in the fridge.
by Toby Jermain
30 min | 30 min prep
SERVES 5 -6
- 10 sun-dried tomatoes (not oil packed)
- hot water
- 2 cups cold cooked couscous
- 1 small unpeeled cucumber, seeded and coarsely chopped (about 3/4 cup)
- 4-5 small radishes, unpeeled,scrubbed,stemmed,and chopped fairly fine (desirable) (optional)
- 3-4 tablespoons chopped fresh parsley leaves
- 1 tablespoon chopped fresh basil leaf or 1 teaspoon dried basil, lightly crushed
- 2 ounces feta cheese, crumbled,more to taste
- 2 tablespoons lightly toasted pine nuts
- 1/4 cup fresh lemon juice
- 1 tablespoon balsamic vinegar or 2 tablespoons red wine vinegar
- 2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano, lightly crushed
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 4 tablespoons extra virgin olive oil
- 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.
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5 stars