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A Grecian Couscous Salad

Prep Time 15 minutes
Total Time 16 minutes
Servings 6
Author Shannon

Ingredients

Dressing

  • 1 teaspoon dried oregano
  • 2 cloves garlic minced
  • 1/2 teaspoon Dijon mustard Maille is my favorite
  • 1/4 cup red wine vinegar top quality
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup good olive oil

Salad

  • 1 cucumber diced, the fewer the seeds, the better
  • 1 pint cherry or grape tomatoes quartered
  • 1/2 cup kalamata olives seeded, and sliced in half or quartered
  • 3/4 cup feta cheese diced, not crumbled
  • 1 1/3 cups uncooked couscous choose your preferred varietal: Israeli (pearl), Moroccan (tiny grains of semolina), M'Hamsa (whole wheat semolina) or Palestinian (Maftoul - whole wheat mixed with chickpeas)
  • 2 tablespoons unsalted butter

Instructions

Dressing

  • In a small bowl or liquid measuring cup, whisk together the garlic, oregano, mustard, vinegar, salt and pepper. Still whisking, slowly add the olive oil to make an emulsion.

Salad

  • Check the cooking time for the couscous per the instructions on the package. Depending upon the couscous you have chosen, time will vary by a few minutes 5-10.
  • Bring the water in a saucepan to boil. Once boiling, add the couscous, unsalted butter and a pinch of salt (optional). Stir once to incorporate. Remove from the heat, cover, and let sit for 5 minutes (again, check the instructions on the package, as different couscous will have different sit times).
  • After resting time, fluff the couscous with a fork.
  • While the couscous is cooking, mix the dressing (see instructions below), dice and slice each of the four ingredients: feta (dice), cucumber (dice), olives (slice/quarter), and tomatoes (quarter).
  • To combine: add salad ingredients (see video), and finish with dressing - add less than you think you will need. Toss salad and taste. If you need more dressing, add. I usually do not need all of the dressing I have made and reserve it for salads throughout the week.
  • Place salad in the refrigerator for one hour. Then serve and enjoy!