This fab summer side salad is destined to be on my summer playlist forever. I had at a friend's home in Lake Geneva, WI. I've been looking for some couscous recipes and was delighted to find a summery one. I made mine over the weekend (and enjoyed some today for lunch) with just mint, but next time I'll try a combo of fresh dill and mint. The garbanzos and feta give it some heft as a lunch.
I'd be remiss if I didn't tout the reduced fat feta from Trader Joe's. It's more than does the cheese trick on all sorts of things: atop lamb burgers, in a Greek salad, and here as well. Athenos does a good reduced fat feta, but it's like twice the price. We consume very little cheese and I often throw away about half a brick of feta, so I appreciate the lower price point on the TJ variety.
Anyway, here's that recipe:
Couscous Summer Salad
Print recipe only here
Serves 6-8 as a side dish
1 cup dry couscous, cooked according to
1/2 Vidalia onion, chopped
1 English cucumber, peeled, seeded and diced
1 can chick peas, drained and rinsed
1/4 cup fresh herbs - parsley, dill, mint, basil in any combination
1/2 Cup crumbled Feta cheese (or more)
2-3 T good Olive Oil
2 - 3 limes, juiced
Salt and pepper to taste
Follow the directions on the package for cooking the couscous. Allow to cool to room temperature while prepping the veg. Add all other fresh ingredients once the couscous has cooled. Toss with the dressing and serve. Keeps well for a few days.