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

  1. Bring 3 cups of water and 1/2 teaspoon kosher salt to a boil; add couscous and return to a boil, stirring frequently.  
  2. Add kale to the boiling couscous a minute or two before the couscous is done.
  3. Drain and rinse the kale and couscous with cold water to stop the cooking process.
  4. Transfer drained kale and couscous to a large mixing bowl drizzle with olive oil and mix well to prevent pasta from sticking together.
  5. Add the tomatoes, bell pepper, olives, mini cucumbers, and Greek dressing; toss until combined.  
  6. 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

  1. 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.  
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