Minted Couscous Greek Salad

Name: Minted Couscous Greek Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 2 cups vegetable broth; 1 1/2 cups couscous, raw; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 celery rib, diced; 1 cup parsley, finely chopped; 1 cup scallion, sliced (reserve 1/4 cup for garnish); 1 cup chickpeas, drain and rinse; 1 1/2 cups artichokes, cooked and quartered (1 heart); 1/3 cup feta cheese, crumbled (omit for vegans); 3 tablespoons kalamata olives, thinly sliced; 3/4 cup mint vinaigrette (recipe follows); romaine lettuce leaf; 8 tablespoons chicken (vegetable broth fine for vegans); 1/4 cup mint, chopped fresh; 4 tablespoons extra virgin olive oil; 1 tablespoon marjoram, chopped fresh (1 tsp dried); 5 tablespoons lemon juice, fresh; 1/2 teaspoon black pepper, freshly ground; 1 teaspoon lemon peel, grated; salt, to taste; 1 large garlic clove, finely chopped

Submitted by Busters friend

"This refreshing salad is the perfect light supper or accompaniment to summer "catch of the day". Adapted this recipe received in email from gourmet-recipes-from-around-the world; thank you AJ! Note the vinaigrette recipe makes a cup but the salad recipe calls for only 3/4 cup. Bet this would make a rocking baste for grilled fish or shrimp! To serve, line a shallow serving bowl with romaine lettuce leaves. Spoon salad into bowl and sprinkle with remaining 1/4 cup scallions. Omit feta cheese & use vegetable broth for the vegans. Decent protein in this salad too."

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Ready In:: 35mins
Ingredients:: 22
Serves:: 6

ingredients

Couscous Salad
2 cups vegetable broth
1 ¹⁄₂ cups couscous, raw
1 red bell pepper, diced
1 yellow bell pepper, diced
1 celery rib, diced
1 cup parsley, finely chopped
1 cup scallion, sliced (reserve 1/4 cup for garnish)
1 cup chickpeas, drain and rinse
1 ¹⁄₂ cups artichokes, cooked and quartered (1 heart)
¹⁄₃ cup feta cheese, crumbled (omit for vegans)
3 tablespoons kalamata olives, thinly sliced
³⁄₄ cup mint vinaigrette (recipe follows)
romaine lettuce leaf
Mint Vinaigrette
8 tablespoons chicken (vegetable broth fine for vegans)
¹⁄₄ cup mint, chopped fresh
4 tablespoons extra virgin olive oil
1 tablespoon marjoram, chopped fresh (1 tsp dried)
5 tablespoons lemon juice, fresh
¹⁄₂ teaspoon black pepper, freshly ground
1 teaspoon lemon peel, grated
salt, to taste
1 large garlic clove, finely chopped

directions

Couscous Salad:.
Bring broth and 1/4 cup water to boil in a medium pot. Stir in the couscous, remove the pot from the heat, cover, and let stand for 5 minutes. Transfer couscous to a large mixing bowl and fluff with a fork. Let stand for 5 minutes and then fluff again. Cool to room temperature.
Add the bell peppers, celery, 3/4 cup scallions, chickpeas, artichokes, feta and olives; toss gently with fork.
Add the mint vinaigrette and toss again until mixed. The salad can be made and refrigerated up to 4 hours ahead. Fluff with a fork before serving.
Makes 6 side-dish servings.
Mint Vinaigrette:.
Whisk together the broth, oil, lemon juice, peel, and garlic until well blended. Whisk in the mint, marjoram and pepper. Taste and add salt if needed. Use immediately or cover and refrigerate up to 1 day. Makes 1 cup.

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RECIPE SUBMITTED BY

Busters friend

Pleasure Island, 73

First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

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