Greek Couscous Salad

Name: Greek Couscous Salad
Prep time: 30 min
Total time: 30 min
Yield: 6 cups
Ingredients: 2/3 cup balsamic vinegar; 1/4 cup salad oil (I use Olive); 2 tablespoons all purpose Greek seasoning (I use Cavendars); 1 medium zucchini; 1 medium red onion; 1 large red pepper; 2 cups couscous; 2 cups chicken stock; 1 cup grape tomatoes, cut in half; 1 cup feta, crumbled; 1/2 kalamata olive, pitted & cut in half

Submitted by kelycarter_

"A fantastic and filling salad. Wonderful served with grilled meats for a tasty summer meal."

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Ready In:: 30mins
Ingredients:: 11
Yields:: 6 cups

ingredients

²⁄₃ cup balsamic vinegar
¹⁄₄ cup salad oil (I use Olive)
2 tablespoons all purpose Greek seasoning (I use Cavendars)
1 medium zucchini
1 medium red onion
1 large red pepper
2 cups couscous
2 cups chicken stock
1 cup grape tomatoes, cut in half
1 cup feta, crumbled
¹⁄₂ kalamata olive, pitted & cut in half

directions

Mix the first 3 ingredients together in a large bowl, Place to the side.
Slice zucchini into strips lengthwise and red onion into large rings (both about a centimeter thick).
Heat a grill pan to very hot and grill the red pepper (whole), onion rings and zucchini strips. Remove the onion and zucchini when they begin to blacken slightly on the outsides - do no over cook! Continue charring the red pepper until the outside skin is completely black. (This can also be done outside on your BBQ).
While still slightly hot, chop the zucchini and the onion into 1/2 inch pieces and add to the vinegar.
Place the red pepper in a paper bag and allow the steam loosen the skin. After a couple of minutes, remove the peel and the seeds. Chop the pepper into 1/2 inch pieces and add to the vinegar.
Toss the grilled veggies in the vinegar dressing and cover the bowl with plastic plastic wrap (to trap the remaining steam inside).
Cook the couscous according to the manufacturer using the chicken stock. I have provided the measurements for a "quick cooking" couscous, you may need to add more/less liquid according to the brand you use.
After cooking, fluff the couscous with a fork and add to the bowl with the grilled veggies and vinegar dressing.
Add the cheese, tomatoes and olives. Toss to incorporate all ingredients well.
Chill. This recipe can be made a day in advance. Lightly toss the salad before serving to give it a light texture.

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RECIPE SUBMITTED BY

kelycarter_

My secret indulgence? Grocery Shopping. I can literally spend hours roaming up and down the aisles of a Supermarket. Sound crazy? Not if you're a self described "Foodie" like me. I am fortunate enough to live in the city of Vancouver, British Columbia. The food community here is very rich in diversity, which has allowed me to sample tasty treats from all over the planet right here at home. Aside from the Supermarket, there are tons of smaller Ethnic Grocery Stores, Butcher shops and Bakeries here in the city. Vancouver is also home to the Granville Island Public Market - a food lovers haven! Imagine over 100 fresh produce, local seafood, speciatly meat and gourmet shops all in the same building... no wonder I love cooking so much! <a href="http://www.stickergiant.com/cooking-with-wine_y8565.html"> <img src="http://www.stickergiant.com/Merchant2/imgs/250/y8565.gif" width="300"height="250"border="0" alt="Cooking With Wine"></a>

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