Spending two weeks in Italy we surprisingly came across Greek Salads in nearly every restaurant. While I'm not a big fan of the olives, which are usually a big part of Greek anything, I do love everything else about the salads. Internet searches provide various versions of Greek dressings, however the main ingredients seem to include: a good olive oil, red wine vinegar and lemon.
Adding couscous for substance, arugula (just because I love it) and avocado to give it a California twist, I put together a version of my own which I enjoyed so much I've actually made it twice in the last week.
Light and flavorful, the salad is chock-full of fresh, healthy veggies along with the substance of the tiny pastas making it a perfectly satisfying lunch. I can definitively say that a piece of that leftover Thanksgiving Pumpkin Pie makes a delightful finish...
Greek Couscous Salad with Avocado
This is one of those salads where I used what I had on hand... a handful of tomatoes, the end of a cucumber, a few slices of onion, etc. Slightly different every time we make it, it's one of those that just works. Garbanzo beans (chick peas) would make a nice addition...
1 cup water
1 cup dry couscous
1 1/2 Tbs good quality olive oil
2 Tbs red wine vinegar
1-2 Tbs freshly squeezed lemon
dash or two of dried oregano
handful of chopped tomatoes
handful of chopped cucumber
1-2 slices of red onion, chopped
1/2 avocado, diced
handful of arugula
salt and pepper to taste
Bring the water to a boil in a small sauce pan. Add the couscous, stir, cover and turn off the heat. After about 5 minutes the couscous will be ready to be fluffed. Set aside.
While couscous is cooking mix the olive oil, vinegar, lemon and oregano. Set aside.
Add the chopped tomatoes, cucumber and onion to a medium bowl. Gently stir in the dressing. Add a portion of the couscous depending on if you prefer your salad to be more veggies or more pasta.