How is memorial day THIS weekend? I swear wasn’t it just March and we were told to stay home. This spring sure has sped by and I have 0 clues what I’ve done with my time. I’m kidding I’ve luckily gotten a lot done at home as with a new house- projects never end! Anyways if you are feeling me like lately…a little down in the kitchen area (read: lots of take-out because I’m too tired to unload the dishwasher) this Greek-style couscous salad is super easy to put together and packs quite the flavor punch! Extra points it looks super pretty too!

This is one of my favorite spring/summer salads. It’s super easy to assemble and really all relies on fresh ingredients and the dressing. Honestly, the dressing really makes it. Fresh herbs really make it pop but sometimes it’s just not available and that’s ok!

I also really like pearled couscous, also known as Israeli couscous, is larger than your typical couscous and cook up just like pasta in 10 minutes or less. For me, I like that it adds a bit more bulk without being too grainy. Some people like to toast their couscous before cooking it but I’m all about simplicity here. The dressing you make and all the other flavors added by the vegetables really round this out.

Also in the past I’ve added chopped pepperoncini for a nice kick/crunch. My husband isn’t the best with spicy things so I typically do without for his sake.  My favorite thing is to organize all my ingredients, separate them on top of the couscous, and then satisfyingly tossing it all together. Please call my therapist.

I hope this salad can make it into your summer barbecue rotation! Even without being able to gather in large ones!

Greek Cous Cous Salad

• 2 cups Pearl Couscous
• 1-pint Cherry Tomatoes, halved
• 1 English Cucumber, chopped
• 1 cup kalamata olives, chopped
• 1/2 large Red Onion, diced
• 1 cup crumbled Feta Cheese
• 1/2 cup chopped Parsley (or mint…or both!)

 

Vinaigrette 

• 1/2 cup Olive Oil
• 1/4 cup red wine vinegar
• 1 tsp dried Oregano (double if using fresh)
• juice from half a Lemon plus the zest
• 1 Tsp Honey
• 1 tsp Dijon Mustard
• 2 garlic cloves, minced (or I use my microplane)
• salt and pepper to taste

 

Bring a large pot of salted water to a boil. Once boiling, add couscous and cook for 8-10 minutes. Until al dente. Strain and run cold water on it to stop cooking.

While the couscous is cooking, I usually mix all my vinaigrette ingredients in a small mason jar and shake to combine. Chop and prep your veggies. Then once your couscous is cooked and rinsed, combine it with vegetables and cheese and in a large bowl. Toss with vinaigrette and serve!