couscous salad

I realized that I've been posting lots of salad recipes lately... must be summer time. :)  This is an easy couscous salad to throw together for lunch or to take to a summer cookout.  The veggies can be changed for whatever you have on hand - peppers, zuchinni, carrots, asparagus, corn, edamame, etc.  I made a cob style version of this salad that had bacon, corn, tomatoes, edamame, walnuts, and blue cheese that went over well at a cookout.

greek couscous salad

Salad:

2 c. Israeli couscous

1/2 can black olives, halved

1/2 c. grape tomatoes, halved

1 1/2 c. arugula, finely chopped

2 c. blanched green beans (long ones cut in half)

1/4 c. fresh basil, finely chopped

8 sundried tomatoes, finely chopped
3 green onions, chopped 

4 oz. crumbled feta cheese

handful of pine nuts

Bring 2 1/4 c. water to a boil.  Add couscous and simmer until cousous is al dente, about 8 minutes.  While the couscous cooks, blanch the green beans by bringing some water to a boil (enough to cover the green beans), then adding the green beans and cooking until tender crisp, 3-5 minutes.  Drain the beans and place them in a bowl of ice water to keep them crisp.  Once the couscous is done, drain that as well and rinse with cold water to keep it from sticking together.  Combine couscous, green beans and remaining ingredients in a large mixing bowl.

Dressing:

2 T. sugar

3 T. red or white wine vinegar

3 T. canola oil

2 cloves minced garlic

1/2 tsp celery salt

1/2 tsp garlic salt

1/2 tsp paprika

1/2 tsp ground mustard

1 tsp dried oregano

freshly ground black pepper

Combine all ingredients and whisk until smooth.  Pour over salad and stir until mixed in.  Add more olive oil if salad needs more moisture.