I love using couscous because it cooks quickly, takes on all sorts of flavored oils or herbs you toss with, and can be served hot, warm , room temp, or cold in salads!

I had some plain cooked couscous in my fridge one day and decided to make a salad that was light, healthy and fresh! Hummm, I thought. How about a Touboli inspired dish? Yes, it will go great with my grilled chicken, (or was it steak?), no matter.

Off to my pantry and fridge I went to see what was on hand and this is what I came up with! A DELICIOUS, DELIGHT!!

 

Ingredients:

1 1/2 cup cooked couscous (see below) or 1 box Parmesan flavored couscous cooked and cooled

1 can Garbanzo beans aka Chick Peas, drained and rinsed

1 small red bell pepper, chopped

1/2 small red onion, chopped,  or  use green onions,

1 English cucumber, peeled, seeded and chopped

1 Tomato chopped, I like Grape Tomatoes, not so juicy! (Just eye ball what a large tomato would yield)

1/2 cup cilantro chopped, (or a mixture of cilantro, parsley and basil, Even better!), Like mint? add it too!

1/2 cup crumbled Feta cheese, ( I like the creamy Bulgarian Feta but its more difficult to find, so Greek is fine)

1/4 cup Parmesan cheese IF not using flavored box

Dressing:

Salt & Pepper

1/4 cup olive oil

zest of 1 lime PLUS juice of 2 – 3 limes

 

Directions:

1: Mix everything in a large salad bowl up to the dressing.

2: Whisk dressing ingredients together in a bowl or shake in a jar. Add salt and pepper to taste. ( taste the salad too, Feta and Parm. cheese is salty)

3: Pour dressing over salad, toss, and taste to see if there is enough S & P

4: Place in fridge until serving and toss again.

 

Cooking Couscous;

1: mix 1 tsp chicken bullion and 2/3 cup water in a med. size glass bowl or dish

2: Microwave until boiling

3: Quickly add 1/2 cup dry couscous into boiling water, stir and cover tightly with plastic wrap

4: Let sit in Microwave oven about 10 min., until all water is absorbed. Fluff with fork and chill a bit.