ISRAELI COUSCOUS GREEK SALAD #VINAIGRETTE #COUSCOUS
Solid Greek Salad Recipe With Israeli Couscous
Presently I don't think about you however I like my Greek plates of mixed greens stout. Disregard finely dicing the fixings here, with this serving of mixed greens simply cut it up into huge unpredictable pieces of goodness. Fill your bowl with fresh pieces of succulent cucumber and massive wedges of delicate, plump tomato. At that point toss in solid shapes of delicate and salty feta with heaps of dull, substantial kalamata olives. Presently include the daintily cut bits of red onion, this is the main fixing that I don't prefer to be stout in my Greek plate of mixed greens formula. I mean I would prefer think anyone not to chomp into an enormous piece of crude onion… except if you like that kinda thing?
Presently for the last element of this sound plate of mixed greens, charming pearls of Israeli couscous. This is otherwise called Pearl or Jerusalem couscous and in Israel they call it Ptitim. It is little wads of toasted pasta that kinda look like pearl formed rice. It was created in Israeli in the 1950's when rice was rare and it is flavorful and an a lot lighter approach to eat pasta.
- 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
for the lemon vinaigrette:
- ¼ cup lemon juice
- 2 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- ¼ cup olive oil
Instructions:
- 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.
For more detail :http://bit.ly/32Eq8Gp
