Couscous Greek Salad

Too hot to cook? Just boil a little water and dinner can be ready in minutes. When you combine the classic flavors of a Greek salad—cucumber, tomatoes, olives and feta—with couscous and serve it in lettuce “cups,” you get a salad that can make an entire summer meal. Couscous is quick and easy because it doesn’t actually require any cooking; it swells and softens in the hot water to make four times its original size. This salad is also terrific with rice (cook and bring to room temperature first), or you can skip the couscous altogether and spoon the salad into toasted pita halves.

Courtesy of Sharon Bowers

Couscous Greek Salad

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    1/2 teaspoon salt 2 tablespoons chopped fresh mint leaves
    1 1/2 cups couscous 1/4 cup extra virgin olive oil
    1 medium red onion, sliced thin juice of 1 lemon
    1 large ripe tomato, diced 1/2 cup kalamata olives, coarsely chopped
    1 small cucumber, peeled, seeded and diced 1 cup crumbled feta cheese
    3 tablespoons chopped fresh parsley butter lettuce leaves


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    • 1

      Bring 2 1/2 cups water to a boil in a large saucepan. Add the salt and the couscous and remove from heat. Cover and let sit for 10 minutes.

    • 2

      While the couscous is softening, put into a large mixing bowl the onion, tomato, cucumber, parsley and mint, and toss with the olive oil and lemon juice. Add the couscous and stir to combine, then gently toss in the olives and feta.

    • 3

      Spread butter lettuce leaves on a serving platter and spoon the couscous into the lettuce “cups.”

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