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4.34 from 3 votes

Israeli Couscous Greek Salad

Use local and organic ingredients when possible...
Cuisine: Greek
Servings: 0

Ingredients

  • 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

Instructions

  • 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.