Description
This recipe was inspired by a salad I enjoyed at picnic not long ago. Pearl couscous (aka Israeli couscous) is larger than traditional couscous and can be found in the natural food section of my grocery store. If you like the flavors Greek flavors, you will love this salad! For best flavor, serve at room temperature.
Ingredients
- FOR THE DRESSING:
- ¼ cups Extra Virgin Olive Oil
- 3 Tablespoons Red Wine Vinegar
- 1 Tablespoon Crumbled Feta Cheese
- ½ teaspoons Granulated Garlic
- ½ teaspoons Dried Oregano
- ½ teaspoons Dried Basil
- ⅜ teaspoons Kosher Salt
- ⅜ teaspoons Ground Black Pepper
- ⅜ teaspoons Granulated Onion
- ⅜ teaspoons Dry Mustard Powder
- FOR THE SALAD:
- 1 cup Uncooked Pearl Or Israeli Couscous
- 1 cup Chopped Curly Kale
- 1 Tablespoon Extra Virgin Olive Oil
- 1 cup Halved Grape Tomatoes
- 1 cup Diced Red Bell Pepper
- 1 cup Sliced Black Olives, Rinsed And Drained
- 1 cup Mini Cucumber Slices
- Crumbed Feta Cheese, Chopped Fresh Parsley, Sliced Scallions, For Garnish
Preparation
For the dressing:
Place all the ingredients in a personal blender or small food processor and combine.
For the salad:
Bring 3 cups of water to a boil and add about 1/2 teaspoon kosher salt. Add couscous and boil, stirring frequently, adding kale a minute or two before the couscous is done. Drain and rinse with cold water to stop the cooking process.
Place couscous and kale pin a large mixing bowl. Drizzle with olive oil and mix well to prevent pasta from sticking together. Add the tomatoes, bell pepper, olives, mini cucumbers, and Greek dressing. Toss until combined.
Garnish with crumbled feta, chopped parsley, and sliced scallions. Serve at room temperature.
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