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Discussion Starter · #1 ·
Party size greek couscous

3 (6 ounce) packages garlic and herb couscous mix, or any flavor you like
1 pint cherry tomatoes cut in half
1 jar pitted black olives, cut in half
1 red onion, sliced thin or chopped
1 cucumber, sliced then halved
1/2 cup chopped fresh parsley
1 (8 ounce) package of crumbled feta
1/2 cup greek vinagarette salad dressing

cook coucous according to packaged directions. Transfer to a large serving bowl to cool. Stir to break up clusters

when the couscous has cooled toss all ingrediants, except for the dressing. Toss with dressing right before serving.

personal tips. Let the couscous cool COMPLETELY before stirring at all. I have stirred while still warm and it makes it clumpy and hard to break up.
The original recipe actually called for green peppers and no red onions, but, to me, a greek recipe must have red onion so I added it and removed the green pepper.
Make sure you make it with the parsley, I was tempted to omit it, cause it's just "parsley" but I really think it's a key ingrediant.
If you can't get greek dressing, any vinagarette will do.

If I make this ahead of time and don't plan on eating or serving it all at once I will make it and keep it dry, only adding the dressing to each serving. It will be good for days, as long as you don't add the dressing. You don't need much dressing, in my opinion, it might look dry but less is more :)
Enjoy, if you make it let me know what you think!
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