Greek couscous salad
Apr 10 2020
This can go with whatever grain you have or even pasta or rice, feel free to adapt.
Cook the couscous according to packaging instruction.
Meanwhile, cut the cucumbers into small cubes (I like to keep the skin on), cut the tomatoes in 2 and roughly chop the olives.Thinly slice the shallot and put in ice cold water for a couple of minutes, it will tone down the sharpness of it. Combine in a large bowl.
Make the dressing bit whisking together ( I like to make it in a jar with a lid, assemble it all and shake it) the lemon juice, crushed garlic, oregano, olive oil some salt and pepper.
When couscous is cooked, toss it with the veggies, arugula and dressing while still hot, it will really combine all the flavors nicely. Sprinkle the pine nuts and feta. Taste and adjust the seasoning.
This can be eaten as it is or keep it in the fridge and eat it cold later.