I've made Mediterranean Couscous salad many times before. It's one of my favorite cold summer salads, perfect for a side or main dish. Excellent to take to parties, and excellent eaten straight out of the fridge. Perhaps I should stop sharing that I eat food straight from the fridge, fork in hand, lest you think I have no manners.
Last year, I shared a version of it here. The Lemon Tahini Dressing on that one is amazing, and I highly recommend you make it. This is essentially the same salad, just with an easy, light vinaigrette dressing instead.
My in-laws came over yesterday to visit Colin, and we had this with lunch. Colin had been shorted on his morning nap and wasn't his usual cheerful self the whole time, but at least everyone seemed to like the couscous.
Mediterranean Couscous Salad
1 cup whole wheat pearl couscous (also called Israeli couscous)
1 pint grape tomatoes, quartered
1 english cucumber, chopped
1 red bell pepper, chopped
2 cups chickpeas
2 green onions, sliced
1 cup kalamata olives
4-8 ounces feta cheese, cubed
1/4-1/2 cup olive oil
1/4-1/2 cup red wine vinegar
1/2 teaspoon dried oregano
salt and pepper
Cook couscous according to package directions. Mine is from Bob's Red Mill and called for simmering in 1 1/4 cups water for 20 minutes or until liquid is absorbed. As usual, I was distracted in the middle of cooking, and mine went a few minutes over before Jon came in from grilling and rescued it.
In a large bowl, combine chopped vegetables (you want to make them all roughly the same size), chickpeas, olives and cheese.
Whisk together olive oil, vinegar, oregano, salt and pepper. Pour over couscous and adjust to taste.
This is even better if it sits for a few hours to let the flavors marry.