Friday, June 11, 2010

Greek CousCous Salad

This is a perfect salad that can be served hot, cold or even room temp and everyone seems to really enjoy it even if they do not prefer some of the ingredients. I usually serve this salad chilled and of course it pairs great with a cold beer or glass of Pinot Grigio...hope you like it! OH...and it's the easiest too!

    • 1 box plain couscous
    • 1/4 cup of kalamatta olives (pitted and sliced in halve)
    • 1/2 cup chopped red onion
    • 1 block of reduced-fat feta cheese
    • 1 small bag of frozen spinach - thawed
    • 1 cup chopped Roma tomatoes
    • 2 tbsp of Greek Seasoning (Kosher salt, garlic powder, lemon, black pepper, oregano, marjoram)
    • 1/2 cup Olive Oil
    • 1/2 cup kalamatta olive juice
    • Salt & Pepper
    **If you do not have Greek Seasoning you can substitute with Greek Vinaigrette dressing by using a half bottle and skip the olive oil as well.

    Cook the couscous according to the directions. Set aside to cool. In a large bowl bring together the olives, tomatoes, onions, spinach and the feta by crumbling or as large cubes. Once the couscous has cooled, fluff with a fork and add to the rest of the ingredients. Add the olive oil, olive juice and seasonings and lightly mix together until everything looks well blended. Add salt and pepper to taste.....then serve or chill first!

    I've also added grilled chicken to this as well!



    1. I loved this at your party! This stuff is delicious and can be changed for anyone's tastes. Mark even liked it and he hates spinach (I tried to tell him it was parsley, but he knew).

    2. This salad was def refreshing ....loved it !