Sunday, April 15, 2012

Greek Couscous Salad Topped with Goat Cheese

This is a recipe I adapted from one I found online since I love trying culturally diverse foods and am borderline obsessed with couscous.  This recipe makes a huge batch, which makes it even more perfect for having leftovers for lunches to take to work.  And as if it needs another selling point, this couscous salad has no meat involved, just good whole grains and veggies.

You'll need:
3 tablespoons olive oil
1 1/4 cups water
1 tsp. salt
1 1/2 cups whole grain Israeli couscous
1/4 cup fresh lemon juice
2 green onions, finely chopped
1 red bell pepper, diced
1/2 cucumber, seeded and diced
1/2 small red onion, diced
2 cloves garlic, minced
1 15 oz. can chickpeas
1 tsp. parsley
1 tsp. Tabasco sauce
1 tsp. black pepper
1/2 cup goat cheese
Sliced kalamata olives

Pour two tablespoons of olive oil into the water and bring to a boil.  Pour in the couscous and the lemon juice.  Cover and cook on low, stirring often until all of the water is absorbed.  Transfer the couscous to a mixing bowl.  Add the remaining ingredients and 1 tablespoon of olive oil.  Mix thoroughly and garnish with olives and feta cheese.  The salad can be served warm or at room temperature.