Mediterranean Couscous Salad

Chris, Bradley and I often go to a Great American Restaurant for dinner when I don't feel like cooking, and one of their new "healthy" dinner options includes a couscous side dish. I don't think I've ever had couscous before, but this particular side dish made me obsessed with the stuff. The rest of the meal is just okay, but I specifically order it now JUST for the couscous. It has onions, tomatoes, cheese and raisins in it. Raisins! It seemed so weird to me, but it was a very welcome sweet contrast to the rest of the ingredients.

Since couscous is now one of my favorite things (and I also researched it and found out how easy--and QUICK--it is to make) I was eager to create a recipe using it. I went with flavors I already know and love just to play it safe: tomatoes, Kalamata olives, garbanzo beans and feta round out this Mediterranean-style dish. I opted to throw some raisins in there as well to add a little sweetness, and I absolutely loved the contrast (feel free to leave them out if you're iffy about them). This is a dish that can be prepared in under 10 minutes and can be served hot or cold. I don't know about you, but versatile dishes are some of my favorite dishes. Enjoy!

Printable Recipe

Ingredients

• 2 cups water
• 1 extra large chicken bouillon cube
• 1 1/2 cups dry couscous
• 1 cup tomato, seeded and diced
• 1/2 Kalamata olives, chopped
• 1/2 cup scallions, diced
• 1/2 cup raisins
• 1/2 cup garbanzo beans, drained and rinsed
• 1/2 cup feta, crumbled
• 1 tbsp. olive oil
• 1 tbsp. lemon juice
• 1/4 tsp. pepper
• Dash of salt
• Dash of cayenne pepper

In a medium saucepan, add the water and bouillon cube. Bring to a boil and stir until bouillon cube is dissolved. Stir in couscous and remove from heat. Cover and let stand for 5 minutes.

Meanwhile, in a large bowl combine the tomato, olives, scallions, raisins, garbanzo beans, feta, olive oil, lemon juice, pepper, a dash of salt (use a small amount since the olives are already salty) and cayenne pepper.

Once couscous is done, remove cover and fluff with a fork. Add couscous to tomato mixture and lightly stir to combine. Serve immediately, at room temperature or chill in the refrigerator until ready to eat.

Source: SK Original