Greek Couscous Salad
I was asked for some lunch ideas for moms and kids on the go. I love to make grain and couscous salads for my packed lunches they are versatile, easy and a nice change from sandwiches. Also try with topping with some sliced avocado or grilled tofu.
This Greek style couscous salad is a classic with tomatoes, cucumber, olives, parsley and a ton of lemon. I add chick peas and edamame to boost up the protein, to make this even more healthful switch out couscous to quinoa.
Enjoy,
Holly
Greek Couscous Salad
Ingredients
- 2 Cups Water
- 1 ½ Cup Couscous
- 1 Cup Edamame, Defrosted
- ½ Cup Olives, Seeded and Sliced
- 1 Whole English Cucumber, Seeded and Diced
- 4 Whole Roma Tomatoes, Seeded and Diced
- ½ Cup Red Onion, Diced and Rinsed Under Cold Water to Mellow the Flavor
- 3 Sprigs Fresh Thyme, Stems Removed
- ½ Cup Chopped Fresh Parsley
- Zest From 2 Lemons
Dressing
- ⅓ Cup Fresh Lemon Juice (About 2 Lemons)
- 1 Whole clove Garlic, Minced
- 1 tsp. Salt
- Fresh Cracked Pepper to Taste
- 2 tsp. Dijon Mustard
- 1 Tbsp. Capers, Drained and Chopped
- 1 Tbsp. Agave
- ½ Cup Olive Oil
Instructions
- Bring water to a boil, pour in couscous and stir gently. Cover with lid and let steep for 5 minutes. Fluff with fork and set aside to cool.
- In a large bowl add, edamame, olives, tomatoes, red onion, herbs and lemon zest. Gently combine. Add cooled couscous and combine. Set aside.
- In a medium bowl add lemon juice, garlic, salt, pepper, mustard, capers and agave, stir until combined. Slowly drizzle in olive oil while whisking until combined.
- Pour over couscous mixture and combine. Refrigerate until ready to serve.
Check for seasoning before serving.
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