Greek Pearl Couscous Salad
from ButterYum
makes 8 servings
Ingredients
1 cup uncooked pearl or Israeli couscous (or orzo)
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
1/2 cup creamy Greek dressing (recipe below)
Garnish: 2 tablespoons crumbled feta cheese
Garnish: 1 tablespoon chopped fresh parsley
Garnish: 2 scallions, sliced
Directions
Bring 3 cups of water and 1/2 teaspoon kosher salt to a boil; add couscous and return to a boil, stirring frequently.
Add kale to the boiling couscous a minute or two before the couscous is done.
Drain and rinse the kale and couscous with cold water to stop the cooking process.
Transfer drained kale and couscous to 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.
Creamy Greek Dressing
makes about 1 cup
Ingredients
1/2 cup extra virgin olive oil
6 tablespoons red wine vinegar
2 tablespoon crumbled feta cheese
1 teaspoon granulated garlic
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon kosher salt
3/4 teaspoon ground black pepper
3/4 teaspoon onion powder
3/4 teaspoon dry mustard powder
Directions
Place all the ingredients in a blender or food processor and combine. Use half for the recipe above. Store the remaining dressing in the refrigerator for up to a week.