I had the idea of using couscous in a warm Greek salad for a while now. I decided on Israeli couscous just because the pasta is larger and works better as a salad. The recipe reminded me a lot of the Lebanese Tabbouleh, though the flavors are definitely grounded in Greek cuisine. The recipe resembles a classic Greek salad as it contains olives, lemon juice, feta cheese, tomatoes and red onions. What gives the recipe a twist is that the salad is warm and the onions and tomatoes are lightly sauteed. The result was a delicious side dish that was great with the Chicken Kalamaki.
Israeli Couscous Greek Salad
(makes 2 servings)
- 1 1/4 cup water
- 1 tbsp butter
- 2 tbsp olive oil
- 1 cup israeli couscous
- 1 tomato, chopped
- 1/2 red onion, chopped
- 1 clove garlic, chopped
- 3 tbsp balsamic vinegar
- 2 tsp honey
- 2 tsp oregano
- 1/2 cup black or kalamata olives
- 1/2 lemon, juice
- 2 tbsp feta, crumbled
- basil leaves, for garnish
- salt and pepper to taste
- Boil the butter and water in a pan.
- In a saute pan, heat the olive oil and saute the onions, olives, and oregano until soft, about 7 minutes.
- Add the couscous into the boiling water and cook for about 8 minutes.
- Add the chopped tomato and garlic to the saute pan and cook until the garlic is fragrant and the tomato has softened.
- Stir in the onion and tomato mixture into the couscous. Add the lemon juice, balsamic vinegar and honey. Cook on low for another 2-3 minutes.
- Remove from heat and let sit for several minutes before serving. Top with basil leaves and feta.