Couscous is technically a pasta granule and is a blank canvas for any dressing you want. This recipe is reminiscent of a Greek salad. The freshness of the grape tomatoes and herbs works well with the lemon-garlic based dressing. Serve on its own for lunch or as a side.
Ingredients
3 scallions, thinly sliced
1 yellow bell pepper, thinly sliced
1/2 cucumber, cubed
1 cup assorted grape tomatoes
1/2 cup feta cheese, crumbled
2 teaspoons chopped fresh oregano
1 teaspoon chopped fresh basil
1 cup couscous
1/2 teaspoon Kosher salt
2 tablespoons olive oil
1 cup water
Ingredients – Dressing
3 tablespoons lemon juice
1 tablespoon white wine vinegar
1 teaspoon Kosher salt
1/4 cup olive oil
1 garlic clove, minced
Add the scallions, bell pepper, cucumber, grape tomatoes, salt, oregano and basil into a bowl. Add half the crumbled feta. Cover and refrigerate until ready for assembly. Prepare the couscous by bringing the water to a boil with the salt and oil. Once the water boils, add the couscous and turn off the heat. Cover and let rest for 5 minutes. After 5 minutes, fluff with a fork.
Prepare the dressing by mixing together the lemon juice, vinegar, salt, oil and garlic clove. Add the cooked couscous to the cut vegetables along with the dressing. Toss to coat the couscous and vegetables. Add the remaining crumbled feta on top. Cover and refrigerate until ready to serve.
Makes 4 to 6 servings.
Patataki 