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.
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