Mediterranean Couscous Salad |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is great to whip up for a filling lunch and a nice change from a sandwich. I made this using Greek Salad Dressing which was perfect for our taste. The amount of dressing is optional and the salad should be moistened to individual taste. Serve this was pita bread wedges or crisp crackers. Ingredients:
1/3 cup whole wheat couscous |
1/3-1/2 cup water |
1 cup canned garbanzo beans, rinsed and well drained |
1/4 cup kalamata olive, sliced |
2 tablespoons capers, rinsed and drained |
1/4 cup red onion, chopped |
1/4 cup sun-dried tomato, sliced (if oil packed, rinse and drain on paper towels.) |
2 stalks celery, sliced |
1/3 cup feta cheese, crumbles |
1 (6 ounce) can tuna or 1 (6 ounce) can salmon, drained and flaked |
fresh ground black pepper |
1/3-1/2 cup greek salad dressing |
Directions:
1. Bring the water to a boil, place couscous in a small dish, pour boiling water over, cover and allow to stand while prepping the remaining ingredients.
2. In a medium size bowl, add the garbanzo beans, olives, capers, onions, sun dried tomatoes and celery; stir to combine; add black pepper to taste.
3. Mix in the cooked couscous, flaked tuna/salmon and cheese; drizzle with dressing and stir to thoroughly combine. Store in refrigerator until ready to serve.
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