Greek Couscous Salad With Homemade Dressing

Name: Greek Couscous Salad With Homemade Dressing
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 8 serving(s)
Ingredients: 1 garlic clove, minced; 1/8 teaspoon salt; 1 teaspoon Dijon mustard; 1/4 cup extra virgin olive oil; 2 tablespoons fresh lemon juice; 1/4 teaspoon sugar; 2 1/2 tablespoons red wine vinegar; 1/4 teaspoon basil leaves; 1/8 teaspoon oregano leaves; 1 (6 ounce) package garlic and herb couscous mix; 3/4 cup chickpeas, rinsed; 1 cucumber, diced & seeded; 8 grape tomatoes, halved; 1/2 cup feta cheese; 1/2 cup sliced ripe olives; 3 green onions, sliced; 1 teaspoon of fresh mint, chopped or 1/2 teaspoon dried mint; 1/2 teaspoon all purpose Greek seasoning (I use my Homemade Greek Seasoning Mix )

Submitted by Tinkerbell

"Created for the Greek themed day while I was teaching the 2013 "Cuisine Around the World" cooking elective at The Village Charter School. The salad and dressing are modified versions of Mary's recipe #433410 and BeachGirl's recipe #57642. Cook time is chilling and cooking couscous."

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Ready In:: 2hrs 30mins
Ingredients:: 18
Serves:: 8

ingredients

For Dressing
1 garlic clove, minced
¹⁄₈ teaspoon salt
1 teaspoon Dijon mustard
¹⁄₄ cup extra virgin olive oil
2 tablespoons fresh lemon juice
¹⁄₄ teaspoon sugar
2 ¹⁄₂ tablespoons red wine vinegar
¹⁄₄ teaspoon basil leaves
¹⁄₈ teaspoon oregano leaves
For Salad
1 (6 ounce) package garlic and herb couscous mix
³⁄₄ cup chickpeas, rinsed
1 cucumber, diced & seeded
8 grape tomatoes, halved
¹⁄₂ cup feta cheese
¹⁄₂ cup sliced ripe olives
3 green onions, sliced
1 teaspoon of fresh mint, chopped or 1/2 teaspoon dried mint
¹⁄₂ teaspoon all purpose Greek seasoning (I use my Homemade Greek Seasoning Mix)

directions

In jar with tight fitting lid, combine all dressing ingredients and shake until combined. Set aside.
Cook couscous according to package directions.
Allow to cool, then fluff with a fork.
Add the rest of the salad ingredients and 1/2 cup (or all) of the salad dressing. Stir to combine, and chill in refrigerator for 1-2 hours.

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RECIPE SUBMITTED BY

Tinkerbell

Boise, 51

Hi! I am happily married with two children, 26 and 12. For nearly 10 years when this site was Recipezaar and then Food.com I hosted several different forums. I enjoyed making, creating, reviewing, and photographing recipes, but what I miss the most are the friendships I made here. I was Food Editor for the Mill Creek View Newspaper in Mill Creek, WA. for about 4 years during that time. Currently I am the office manager at a small mental health clinic. I'm not on this site much anymore, but I do continue to appreciate and respond to all reviews posted to my recipes.

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