Thursday, October 18, 2012

Greek-ish Couscous Salad

Sometimes (most times) I just get tired of salads. This could be due to the fact that I rarely stray from my usual ingredients and as a result make the same salad over and over again, but it could also come from a struggle I seem to have with my lettuce-to-ingredients-ratio. I tend to use too much lettuce and end up with a giant bowl of green that isn't exactly the ideal lunch.

I made this couscous salad recently, based loosely on a dish my aunt brought to a family cookout a few weeks back. I was missing several of the ingredients she used, but what I did have came together quite nicely if I do say so myself. It kept well in the fridge and I was able to take it for lunch more than once, which is already a win in my book. Lunch is the worst, am I right?

Here's what you'll need:
1 1/2 cups couscous, cooked and cooled (about 3 cups once cooked)
1/2 cup chickpeas (I soaked mine in water the night before then rinsed)
1/2 cup black beans, rinsed
1/4 cup chopped red onion
1/4 cup chopped green pepper (any color pepper would work here)
1/4 cup chopped black olives
Baby tomatoes, however many you see fit
Feta cheese, however much you like
1-1 1/2 T red wine vinegar
1-2 drizzles olive oil
Juice from half a lemon
Garlic powder to taste, probably around 1/2 teaspoon
Salt and pepper to taste

*Note: For the record, none of those measurements are valid save for the couscous. I just used what seemed appropriate for the size of the salad. But as I mentioned, my ratios tend to be off. Go crazy! I also think artichokes would be good in this, as my aunt used those in hers...I just didn't have any.

Mix all ingredients and spices/seasonings into cooled couscous. Refrigerate until served; salad is even better the next day once the flavors have a little time to sit.

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