Greek Couscous Salad

By christoph

Flavors of the Mediterranean come alive in this light and fresh salad. Perfect for lunch or as a side dish to your favorite grilled foods.

Ingredients

• 1 1/2 cups vegetable or chicken stock
• 1 cup couscous
• 1 cup cucumber, peeled, deseeded, and diced
• 1 cup red onion, diced
• 1 cup grape tomatoes, halved
• 1 cup black or kalamata olives, sliced
• 1 cup spinach, chiffonade
• 1 cup feta cheese, crumbled
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 1/2 teaspoon garlic paste
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Details

Preparation time 30mins
Cooking time 30mins
Adapted from jamesandeverett.com

Preparation

Step 1

In a small sauce pan with a tight fitting lid, bring stock to a boil. Add couscous, stir, cover, and remove from heat. Let stand covered for five minutes. Remove lid and fluff couscous with fork. Allow to cool.

When couscous becomes room temperature, transfer into a large mixing bowl. Add cucumber, onion, tomato, black olive, and spinach. Toss to combine. Add Feta Cheese and mix again.

Whisk together olive oil and lemon juice in a small mixing bowl. Add garlic paste, herbs, and salt and pepper. Mix well. Pour over couscous mixture and toss until evenly coated.

Cover and place in the fridge until completely chilled. Fluff before serving.