Authentic Greek cooking is all
about using the best ingredients and this is as true with their regional
Greek salads as it is with their simply grilled fish or meat. In that
spirit, when shopping for this dish look for the ripest tomatoes (they
don’t have to be cherry), fresh Feta cheese and, if you can find it, a
green-hued fruity olive oil from Greece is also a boon to the overall
flavor. Adding nutty, toasted couscous lures this popular starter or
side dish to become the main course of the meal.
ingredients
- Vinaigrette:
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dried oregano
- 1/8 teaspoon salt
- Freshly ground pepper, to taste
- 1/4 cup extra-virgin olive oil
- Salad:
- 1 cup whole-wheat instant couscous
- 1 or 2 cups low-sodium vegetable stock (check couscous box for amount)
- 1 clove garlic, minced
- 1 teaspoon minced lemon zest
- 1 small cucumber seeded, skinned and cut into 1/2-inch pieces
- 3/4 cup sliced cherry tomatoes
- 4 ounces crumbled feta
- 1/2 cup pitted and halved Kalamata olives
- 1/4 cup thinly sliced red onion
- 1 teaspoon minced mint leaves
- 1/4 cup chopped parsley
directions
In a small bowl, whisk together the vinaigrette ingredients. Set aside.
In a dry skillet
over medium heat, stir in the couscous. Cook, stirring frequently, until
the couscous is a deep golden brown, about 4 or 5 minutes. Increase the
heat to high and add the stock, minced garlic and lemon zest. Bring the
stock to a boil. Remove from heat and cover the skillet. Let sit, off
of the heat, for about 5 minutes. Remove lid and fluff up the couscous
with a fork. Let the couscous cool, uncovered, for 10 minutes.
Just before
serving, in a large serving bowl, toss the cucumber, cherry tomatoes,
feta, olives, red onion, mint and parsley with the vinaigrette. Gently
toss with the couscous and serve.
Note: if making this in advance you may need to re-season the salad with salt and pepper before serving.
Recipe reprinted by permission of Cooking.com. All rights reserved.
RecID 14073
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