iPatch Chest o' Cookery

Recipe name Mediterranean Couscous Salad

No image available

Meal Lunch

Main ingredient couscous

Number of servings 6

Origin https://www.jessicagavin.com/mediterranean-couscous-salad/

Season summer

Cooking type

Time required 30

Difficulty **

Suggested wines

Ingredients Couscous
----------
1 cup instant couscous
1 cup water
1/2 tsp salt
2 Tbs olive oil or butter

Salad
---------
1/2 cup diced tomato (small)
1/2 cup diced cucumber (small)
1/2 cup diced bell pepper (small)
1/4 cup minced red onion
1/2 cup black olives, pitted and sliced
1/2 cup garbanzo beans / chickpeas (already cooked and cooled, but still firmish)
2 Tbs feta cheese
1 tsp chopped fresh parsley
1 tsp chopped fresh mint
1 tsp chopped fresh basil
1/4 tsp dried oregano

Lemon Dressing
---------------
1 tsp lemon zest
2 Tbs lemon juice
1 Tbs red wine vinegar
1/4 tsp salt
1/4 tsp black pepper
3 Tbs olive oil

Directions Couscous
----------
Cook as per regular instant couscous instructions.
Bring water and salt to boil, remove from heat, add couscous and stir. Stand for 5 minutes, then add butter/oil and fluff with a fork. Let cool.

Lemon Dressing
--------------
Whisk all ingredients except oil. Slowly drizzle in olive oil and whisk in to thicken (making an emulsion). Pour dressing over the entire salad and stir in - it gets nicely absorbed by the couscous!

Salad
------
Chop everything else in a large bowl. Mix in the cooled couscous and chickpeas.

Notes In the dressing, other vinegar such as white wine, apple cider, or balsamic can be substituted.

Making 0.5 or 2 times more dressing can be nice, and the extra set on the side for folks to add extra.

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Recipe name	Mediterranean Couscous Salad
No image available
Meal	Lunch
Main ingredient	couscous
Number of servings	6
Origin	https://www.jessicagavin.com/mediterranean-couscous-salad/
Season	summer
Cooking type
Time required	30
Difficulty	**
Suggested wines
Ingredients	Couscous ---------- 1 cup instant couscous 1 cup water 1/2 tsp salt 2 Tbs olive oil or butter Salad --------- 1/2 cup diced tomato (small) 1/2 cup diced cucumber (small) 1/2 cup diced bell pepper (small) 1/4 cup minced red onion 1/2 cup black olives, pitted and sliced 1/2 cup garbanzo beans / chickpeas (already cooked and cooled, but still firmish) 2 Tbs feta cheese 1 tsp chopped fresh parsley 1 tsp chopped fresh mint 1 tsp chopped fresh basil 1/4 tsp dried oregano Lemon Dressing --------------- 1 tsp lemon zest 2 Tbs lemon juice 1 Tbs red wine vinegar 1/4 tsp salt 1/4 tsp black pepper 3 Tbs olive oil
Directions	Couscous ---------- Cook as per regular instant couscous instructions. Bring water and salt to boil, remove from heat, add couscous and stir. Stand for 5 minutes, then add butter/oil and fluff with a fork. Let cool. Lemon Dressing -------------- Whisk all ingredients except oil. Slowly drizzle in olive oil and whisk in to thicken (making an emulsion). Pour dressing over the entire salad and stir in - it gets nicely absorbed by the couscous! Salad ------ Chop everything else in a large bowl. Mix in the cooled couscous and chickpeas.
Notes	In the dressing, other vinegar such as white wine, apple cider, or balsamic can be substituted. Making 0.5 or 2 times more dressing can be nice, and the extra set on the side for folks to add extra.