The other night the wife and I came to a major crossroad in our evening. Cook at home or have me pick up something for dinner on the way home. Overcoming my laziness, we decided to go ahead and cook at home since we had bought all of the ingredients for this meal. It’s not that we didn’t want to make it…it’s just sometimes, ugh…making dinner. Am I right?
In any case, we put our grown up pants on and went ahead and made this whole wheat, greek couscous salad for dinner. In the end I’m so glad we did. It was super easy to throw together and damn tasty. We took a few liberties with the recipe to have it fit our liking, but holy crap was it fresh and delicious.
I would love to go into a huge post about the prep and making of the meal, but the best part is there wasn’t much. The most time came from cutting up all of the veggies. The couscous we used required us to boil water, add couscous, let sit for five minutes, and fluff. I mean..c’mon son. You can’t get much simpler than that so far. Once we had the couscous made and veggies chopped up, we added some chopped up chicken to the mix to make it more of a whole meal. In this case we used a rotisserie chicken we picked up from the store to save time. We also used a greek salad dressing instead of making the one provided. Again, this isn’t due to the recipe, just making it easier!
Once we mixed everything together (veggies, couscous, chicken, and greek dressing), we threw some heaping servings into a couple bowls. In our case, we topped ours with goat cheese instead of feta. Again, it’s just a preference thing for us. We’re more fans of the taste and texture of goat cheese as opposed to feta. We cut up some pita bread and dinner was done. All of the ingredients worked super well together. It tasted to light and fresh. I finished off my bowl and went in for seconds by finishing off the wife’s plate. It really is more filling than you think.
The best part is that it made amazing left overs the next day. I left the salad cold and threw some goat cheese on top of it. For my pita, I threw it directly onto the oven rack with a little brushing of greek dressing and goat cheese on top. I broiled that until the edges were a bit brown and goat cheese nice and melty. Holy sweet mother…good call on my part.
In any case, another great find by the wife and another great meal in the books. We’ll definitely be using this one again.
- 1 bag or box whole wheat couscous
- diced cherry tomatoes
- diced kalamata olives
- diced English cucumber
- thinly sliced spinach
- diced red bell pepper
- diced red onion
- feta crumbled (we used goat cheese)
- 1/2 cup olive oil
- 3 tablespoons red wine vinegar
- juice of half a lemon
- 1 garlic clove minced
- salt and pepper
- Cook Couscous according to box.
- Chop all veggies and place in large mixing bowl. Add cooled couscous to veggies.
- Mix together olive oil and next 4 ingredients. Pour over couscous mixture.
- Add feta and toss all together. Best served room temperature.
- Feel free to double dressing if you think you salad needs more.