This is a beautiful and delicious Greek salad recipe. If you’ve never tried Israeli couscous before, it’s a bit like a small round and chewy pasta (it cooks just like pasta, if fact).
If you can’t find Israeli couscous, you can substitute regular couscous (you can use the same 1 1/2 cups of regular couscous, but steam it by adding it to 3 cups boiled water, turn off the heat, cover, and let sit until all the water is absorbed).
And if you avoid wheat/gluten, you can try this salad with cooked quinoa or millet instead.
Israeli Couscous Greek Salad
Use local and organic ingredients when possible...
1 1/2 cups Israeli couscous
4 cups washed baby spinach or mixed baby greens
1/2 red onion, chopped fine
*1 pint cherry tomatoes, halved
*1 large cucumber, peeled and chopped
*1/2 cup Kalamata olives, pitted
*4 tablespoons olive oil
*1 tablespoon balsamic vinegar
*1 tablespoon fresh lemon juice
*6 oz. sheep milk feta cheese, crumbled
*Himalayan or sea salt and fresh ground pepper to taste
*1 handful chopped fresh mint or oregano--optional
1. Bring a pot of water to boil. Add a pinch of salt and the couscous. Reduce heat slightly and cook couscous in the water for 6-8 minutes until tender. Drain and set aside.
2. Mix all salad ingredients in a large bowl. Add cooked couscous, oil, vinegar and lemon juice and mix well. Crumble feta cheese over the salad and mix again. Taste and add salt and pepper and/or additional dressing to taste, if desired. Serves 8 as an appetizer. If you'd like this to be a main course, some chickpeas or sliced grilled chicken mixed in would be great.