Greek Couscous Salad

Monday, June 25, 2012

If the last few posts are any indication, there is definitely a trend towards colder dishes in our kitchen. Last week the weather has consistently been above normal human body temperature, so turning on the stove (let alone the oven) seemed insurmountable. As a result, we turned to colder meals that don't require much cooking, which have the added benefit of not being very time consuming.

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This couscous salad has been a long-trusted recipe that I invariably turn to during summertime. It is very simple to make as the cooking is minimal (you bring the water to a boil, stir in the couscous, and turn off the heat to let it "steam" as it sits, while you prepare the rest). The Greek-inspired flavors are both appealing and refreshing on a summer night, and the simplicity to delectability factor usually takes any of our dinner guests (or just the husband, who will have forgotten about it since last summer) slightly off guard. 

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Greek Couscous Salad
Adapted from Eating Well (ca. 2005)

(Serves 6)

You will need:
1 1/2 cup (355 ml) water
1 cup (237 ml) uncooked couscous
1/2 cup finely chopped cucumber
1/2 cup finely chopped tomato
1/4 cup crumbled feta cheese
1 1/2 tbsp chopped fresh dill
juice of 1 lemon (about 2 1/2 tbsp)
salt and pepper to taste

Directions:
Bring water to a boil in a medium pot. Stir in the couscous, cover, and turn off the heat. Let stand for five minutes. Uncover, fluff with a wooden spoon, and let cool to room temperature. Once the couscous is cooled, combine it with the remaining ingredients in a bowl. Serve chilled.

8 comments:

Eileen said...

Couscous is definitely one of my favorite foods to make in summer too (as I'm sure you're shocked to hear). The dill and cucumber sounds especially interesting--I might even add some yogurt for a couscous-tzatziki bomb. :)

Pretzel Thief said...

Beautiful recipe, as always. And I totally hear you on "cool(er)" food in summer...Yogi and I also avoid the oven/stove like the plague when summer rolls around. Plus one doesn't have that much of an appetite in summer as one does in winter; one craves light things most of the time. :-)

Pencil Kitchen said...

oo... The thought of turning the stove on makes me shudder too.. These colder dishes are just what we all need :D

The Kitchen Boudoir said...

Kat, I love your use of colour in these photos. This recipe is perfect for the hot weather we've been having. For whatever reason, I always get a hankering to bake when it's 30 plus degrees outside. Could come from my childhood summers spent in front of a woodstove at pioneer camp. :)

Paula Montenegro said...

This is summer on a plate. We´ve having a very mild winter, so salads are very welcome!

Willow said...

Ooh, love this! Funny, now that I think about it, it's been since last summer that I've used couscous. How could I let this happen? It's such a quick fix - you can even just heat the water in the microwave, and pour it over dry couscous to reduce the 'cooking' even more. :)

Nicole Marie said...

You got the sweetest recipes!

psychelyn said...

Eiii, I just made something like this. not exactly with the same procedures and less of your ingredients but my hubby enjoyed it :)

I will try this one too, but I guess I'm gonna have to pass on dill (ukrop, I never liked it actually.

 

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