Couscous is a wonderful side dish. It has a great texture and it absorbs any flavor that it’s mixed with. Generally I just add some garlic and olive oil to it but on occasion I’ve used it to make a cold salad. With summer coming up I’m trying to find more cold salad side dishes.
This Greek couscous salad is a great side dish. The couscous absorbs the flavors of the oil, vinegar, lemon juice, and oregano. The vegetables and cheese add color and flavor to the salad. Next time I would add in some additional seasonings but otherwise it was a tasty dish.
Greek Couscous Salad (adapted from Cookin’ with Moxie)
1 c. water
1 c. dry couscous
1 1/2 T. olive oil
3 T. red wine vinegar
2 T. lemon juice
1 t. oregano
1 garlic clove, minced
1 tomato, chopped
1/2 cucumber, chopped
1/4 red onion, chopped
1 t. salt
1 t. black pepper
3 oz. crumbled feta cheese
1. Cook the couscous according to the package directions. Set aside.
2. In a small bowl whisk together the olive oil, vinegar, lemon juice, oregano, and garlic. Set aside.
3. Put the tomato, cucumber, and onion in a medium bowl. Toss with the dressing.
4. Stir the couscous into the vegetable mixture. Add in the salt, pepper, feta cheese and gently stir to combine.