When it’s hot as balls outside (80° is hot to this socal girlie), you run the A/C and make some cold Greek Israeli Couscous Salad. Jessie used to make this for me all the time after I had my stroke 🥹
Greek Israeli Couscous Salad
Adapted from bowl of delicious
Ingredients:
- 16 oz. Israeli (Pearl) Couscous
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 package (12 oz.) feta cheese, crumbled
- 1 can (3.8 oz.) sliced black olives
- 1 package (10 oz.) red grape tomatoes, sliced in halves
- 1 can (15.5 oz.) garbanzo beans
- 1 can (14 oz.) quartered artichoke hearts
- 1 large cucumber, sliced and quartered
- 1 cup diced red onion
- 1 cup Primal Kitchen Dressing & Marinade, Greek
- 4 tablespoons toasted pine nuts
Instructions:
- In a medium pot, mix 16 oz. Israeli (Pearl) Couscous and 2 tablespoons of extra-virgin olive oil. Toast over medium heat, stirring frequently, until some of the pieces of couscous get brown in color. Add 3 cups water and 1 teaspoon kosher salt. Bring to a boil, cover, turn heat down to low, and simmer for 10 minutes, or until all the water has been absorbed (stir every so often to prevent sticking).
- When the couscous is done, put it in a colander and run cold water over it until pearls are cool. Put it in the fridge as you prep the other ingredients.
- Add all remaining ingredients to a large bowl and add the couscous. Gently mix it so everything is coated in the Greek dressing, and keep it chilled in the fridge until ready to eat.
