This salad is perfect for a potluck, picnic, or just for every day eating.
It is adapted from a recipe I found about 10 years ago on meals.com. You can also make it using quinoa instead of couscous, but I prefer the light and fluffy aspect of the couscous.
If you are non-vegan it is also good with feta crumbled in. You can also serve it with grilled tofu, tempeh, or another protein for a heartier meal.
MEDITERRANEAN COUSCOUS SALAD
2 Cups uncooked Couscous
2 Cups Water
3 Tbsp Balsamic Vinegar
1 Tbsp minced Garlic
6 Tbsp Lemon Juice
1 14oz can Chickpeas (garbanzo beans)
1/2 Long-English Cucumber, chopped (or 1 regular peeled and chopped)
1 Red or Green Pepper, chopped
1/2 Red Onion, minced
1/2 Cup fresh Basil, coarse chopped
1 Cup Cherry or Grape Tomatoes, halved
1/2 Cup Black Olives, sliced
1/4 Cup Green Olives, sliced
1/2 Cup Artichoke Hearts, drained and chopped (marinated or regular in water)
1. Combine water, vinegar, and garlic in a small saucepan and bring to a boil.
2. As the water is boiling place couscous in a large mixing bowl.
3. Pour the boiling water mixture over the couscous. Stir to combine and then cover with a large dinner plate and let rest for 15 minutes. (The plate helps retain the heat and steam)
4. While the couscous is cooking chop all of your veggies.
5. After 15 minutes, drizzle couscous with 3 Tbsp lemon juice and fluff with fork. Drizzle with remaining 3 Tbsp lemon juice and fluff again.
6. When the couscous has cooled a bit add the rest of your veggies and basil. Stir to combine and sprinkle with salt and pepper to taste.
This is good leftover the next day, but I do find it can get a little dry. I have a habit of sprinkling it with extra balsamic or red wine vinegar before serving the next day.
" Couscous - the food so nice they named it twice" - Dale in Pineapple Express.