Cooking with gr-ocery

Mediterranean Salad with Couscous


For the salad:

  • 200 g couscous
  • 1 Florin pepper
  • 1 cucumber
  • 2 tomatoes
  • 2 spring onions
  • 10-15 olives (pitted preferably)
  • half bunch fresh basil
  • 100 g boiled chickpeas
  • 50 g sun-dried tomatoes
  • 100g feta cheese (diced)

    For the dressing:


Soak the chickpeas from the previous night and boil until soft. Boil the couscous for 10 minutes.
Finely chop the cucumber, tomatoes and spring onions, the basil, olives, Florina pepper, sun-dried tomatoes and add them to the couscous. Add the chickpeas and feta cheese and mix.
Prepare the dressing by adding the juice of a lemon, vinegar, extra virgin early harvest olive oil, salt and pepper. Whisk the ingredients well to create a viscous mixture.
This salad can be made with infinite variations. For example, you can add tuna or replace basil with mint or parsley.
You can enjoy it as a main meal or as an accompaniment to fried meatballs with Oi Goumenisses – Dijon Style Mustard.