Anyone who knows me, knows that I am a huge fan of salads, but I'm also a huge fan of finding and trying new salad dishes. I originally found this recipe online, but had to tweak it quite a bit because I didn't have a lot of the ingredients (and am too poor to go buy them). Here's the Alicia version:
What you'll need:
1-2 cups couscous
1/2 cup chopped, canned pickled beets
1/2 cup chopped cucumber
1/4 cup thinly chopped red onion
1/4 cup feta cheese
1 tbsp olive oil
1 tsp red wine vinegar
salt and peper to taste
What you need to do:
1. Cook the couscous, following the directions on the package. I said 1-2 cups because it really depends on what you're making this for - generally when I make any kind of grain salad (couscous, quinoa, ferro, orzo) I make a large batch so I can have it for the week. I usually have about 3/4 - 1 cup of cooked couscous per serving.
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| Rule of thumb for couscous to water ratio is 1 cup couscous : 1.25 cup water |
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| You want the couscous to be light and fluffy...not thick and gummy |
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| I made 2 cups and clearly it goes a long way. No problem though, store it in the fridge with a few drops of olive oil and it'll last all week! |
3. Whisk the olive oil and red wine vinegar together in a small bowl, and add salt and pepper to taste. Don't overdo it on the red wine vinegar - too much can leave a sour taste.
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| Such a refreshing take on the traditional mixed greens! |
There are so many variations to this salad, you really can add/remove anything you want. The original recipe used green onions (instead of red), and quinoa (instead of couscous). Next time I think I would add pitted black olives and some lemon juice in the dressing.
Happy Tuesday!
A.C
