Greek Couscous Salad

Last Updated on December 16, 2024

It’s not easy to treat multiple people with different tastes. Surprise your friends and prepare them a light Greek couscous salad according to the recipe created for Minerva by the leading Czech foodblogger Kitchenette. Not only is it relatively quick, easy and no problem at all to make in larger quantities and even a little ahead, but it will also be enjoyed by almost every sweet tooth.

Ingredients:

1 cup of couscous 1.5 cups of water or broth 1 can of cooked chickpeas, washed and drained 1 handful 75 g Greek feta, crumble 5 tbsp extra virgin olive oil Minerva Kalamata 3 tbsp lemon juice 1 tsp oregano 1 pk small red onion, finely diced 1/2 pcs salad cucumbers, peeled and cut into small cubes a couple of small plum tomatoes, cut into smaller pieces fresh oregano for serving freshly ground pepper sea salt

Procedure:

1. Put the couscous, two tablespoons of olive oil, a pinch of salt, oregano in a small pot and mix with a fork, pour this mixture with hot broth or water, cover with a lid and let it swell for about 5 minutes
2. In the meantime, prepare all the remaining ingredients in a salad bowl
3. Fluff the finished couscous with a fork and add to the bowl, mix everything lightly, add fresh oregano on top for garnish.

Recommendation:

Salad can be served lukewarm or chilled. It will make a nice and flavorful side dish for grilled meat or can be a main vegetarian dish served with, for example, Greek pita bread.

Note:

Recipe to the article New – unique Minerva Kalamata olive oil in a can. Source: www.minerva-foods.com/cz .