Pieces of tomato, cucumber, onion, olives, and feta cheese tossed together with olive oil, lemon, and oregano bring the flavors of the Mediterranean to your table in this delightful Greek
Course
Salad
Cuisine
Mediterranean
Prep Time20minutes
Servings10
AuthorChristoph
Ingredients
Salad
1 ½cupsvegetable or chicken stock
1cupcouscous
1cupcucumber,peeled, deseeded, and diced
1cupred onion,diced
1cupgrape tomatoes,halved
1cupblack or kalamata olives,sliced
1cupspinach,chiffonade
1cupfeta cheese,crumbled
Dressing
¼cupolive oil
¼cupfresh lemon juice
½teaspoongarlic paste
1teaspoondried thyme
1teaspoondried oregano
½teaspoonsalt
½teaspoonblack pepper
Method
Salad
In a small sauce pan with a tight fitting lid, bring stock to a boil. Add couscous, stir, cover, and remove from heat. Let stand covered for five minutes. Remove lid and fluff couscous with fork. Allow to cool.
When couscous becomes room temperature, transfer into a large mixing bowl. Add cucumber, onion, tomato, black olive, and spinach. Toss to combine. Add Feta Cheese and mix again.
Dressing
Whisk together olive oil and lemon juice in a small mixing bowl. Add garlic paste, herbs, and salt and pepper. Mix well.
Assemble
Pour over couscous mixture and toss until evenly coated.
Cover and place in the fridge until completely chilled. Fluff before serving.
Cooks Notes
To make garlic paste, peel and fine dice garlic. Add a pinch of salt and smash the garlic against cutting board with the side of the knife.