In university I cooked one meal; couscous salad. I would make a huge tub of this stuff and eat it for a week. Some of my room mates loved it, while others would gag at its mere existence in the fridge. It was a pretty Sandra Lee style dinner considering I would coat couscous with Italian salad dressing, throw in some diced cucumbers and tomatoes and a few handfuls of grated cheddar cheese. Lately I’ve been feeling nostalgic so I decided to revisit this recipe in a more ‘foodie’ way. I replaced the Italian dressing for a home-made creamy Greek vinaigrette, Feta cheese instead of the shredded cheddar and I experimented with a new variation of vegetables. My old room mate who loathed this stuff said he would give it a try if I posted a ‘fancy blog post’ on it, so here we go Jay! Let me know how it turns out
2 Tbsp. fresh lemon juice
3 Tbsp. sour cream
4 Tbsp. olive oil
½ Tsp. sugar
½ Tsp. dried oregano
2 cloves garlic
2 cups couscous, prepared
1 can of chickpeas
1 red bell pepper, diced
1 zucchini diced
¼ cup feta cheese
¼ cup kalamata olives, pitted and diced
Salt and pepper to taste
In a food processor, combine lemon juice, sour cream, oregano, garlic and sugar. Blend until smooth. Add Olive oil one Tbsp at a time. After each Tbsp of oil is added blend until combined. Repeat until all ingredients have been used. Set aside.
In a bowl combine couscous, chickpeas, bell pepper, zucchini, and olives. Gradually add the reserved dressing and stir until well blended. Add feta cheese and stir.
Put salad in a bowl and place in the fridge for at least one hour so the flavours combine.
Serve warm or cold, on its own or with flat bread. (Flat bread recipe to come!)