Greek Couscous Salad

Hey all, I know that it has literally been months since I last posted a recipe on my blog, and for that I am terribly sorry! I got so caught up in finals in May, and then over the summer I was just done with. I didn't think about anything relating to last school year. Hopefully this year I can continue posting recipes for all of you lovely people, if anyone, that reads my blog. Today, I am going to be sharing with you a Greek Couscous Salad. The first time I made this was for an "After AP-Exam World Food Party" in the AP world history class that I so infamously told you about in almost every post last year (; Well, I took this along with my Spanakopita, which can be found here, and it was completely devoured. Even my friends that don't like new food liked this, which I pride myself in quite an accomplishment. So I'm hoping that you 'll enjoy this recipe. I originally got the idea from this recipe from a Betty Crocker recipe I saw quite a while back, so I give credit there, but I have changed it up a bit and I hope that you enjoy it! :) Happy Eating

Ingredients:

• 3/4 cup of chicken stock or broth (you may need to add a little more when you are cooking the couscous if the consistancy isn't right)
• 1/4 cup of water (you'll combine the stock and water when you are cooking the couscous)
• 1 box of plain uncooked couscous
• 1 small clove of crushed garlic
• 2-3 small-ish roma/plum tomatoes, cut into chunks
• 1 large unpeeled cucumber, cut into chunks
• 1 small can of halved pitted kalamata or black olives (I prefer black, but kalamata is much more greek)
• 1/4 cup of green onions, chopped up finely
• 1 tablespoon of dried dill. (You can use fresh, but I don't know how much you'll need)
• a few pinches of salt, to taste
• 2-3 tablespoons of crumbled feta cheese. (Really depends on how cheesy/creamy you want the couscous to be)
• The juice of 1 large fresh lemon
• 2-3 tablespoons of olive oil

Recipe:

• In a medium saucepan, bring the water, stock, and garlic up to a boil. Stir in the couscous, and turn off the heat. Let the couscous stand while stirring occassionally for 5 minutes.
• In a large bowl, mix the couscous, tomatoes, cucumbers, olives, dill, and green onions
• Mix it all together with the olive oil and the juice from the lemon, and salt, and refrigerate for 1 hour to marry the flavours togheter
• Sprinkle in the feta cheese when you're about to serve
• ENJOY! :)

 

 

 

Picture from BettyCrocker.com