Israeli Couscous Greek Salad

• Vegetarian
• Gluten free

• Produce

  • 1 Cucumber
  • 1/4 cup Parsley
  • 1/2 Red onion
  • 2 Tomatoes, medium

• Condiments

  • 1 tsp Dijon mustard
  • 1 cup Kalamata olives
  • 1/4 cup Lemon juice

• Baking & Spices

  • 1 Salt and pepper
  • 1 tsp Sugar

• Oils & Vinegars

  • 1/4 cup Olive oil
  • 2 tbsp White wine vinegar

• Dairy

  • 7 oz Feta cheese

Found on almondtozest.com

Description

Ingredients

• ½ cup Israeli couscous cooked as per instructions
• 1 cucumber (or ½ English of telegraph cucumber)
• 2 medium tomatoes
• ½ red onion
• 7oz (200g) feta cheese
• 1 cup kalamata olives
• salt and pepper
• ¼ cup chopped parsley
• ¼ cup lemon juice
• 2 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon sugar
• ¼ cup olive oil

Directions

• Cook your Israeli couscous as per the instructions. Refresh in cold water, drain and set aside.
• Roughly cut your cucumber and tomato into ¼ moon segments. Thinly slice your red onion and cut your feta into ¾ inch cubes.
• Prepare the lemon vinaigrette. Take a small mixing bowl and whisk together the lemon juice, white wine vinegar, Dijon mustard and sugar. Add the olive oil slowly whilst continuing top whisk quickly.
• Take a large mixing bowl and put in the cucumber, tomato, red onion, feta and kalamata olives. Toss through the cooked Israeli couscous. Add the lemon vinaigrette and mix well. Season with salt and pepper and mix through chopped parsley when you are happy with the seasoning.