Tuesday, February 7, 2012

Greek pasta salad

As promised, here is my recipe (if you can call this a actual "recipe") for Greek pasta salad.  I normally use orzo pasta for this salad. This time, though, I had Israeli couscous on hand and no orzo.  I knew it would be just as good. 

First, you need to start out cooking the Israeli couscous.  To cook, follow the same procedure as regular couscous. Bring 1 1/2 cups of water to a boil.  Once boiling, add in 1 cup of couscous.  Immediately remove from the heat and cover with a dish towel and let sit for 10-15 minutes. (This differs from regular couscous.  That only needs to sit for 5 minutes.)  This is a cold dish so the grain needs to cool.  I cooked mine last night so the couscous could cool  overnight and then assembled today.
Next, chop your vegetables.
** As I'm typing this I realized I forgot to add my artichokes. Darn it!
I used:
  • red onion
  • kalamata olives
  • cucumber
  • red pepper
  • grape tomatoes

Next add:
  • 3-4 tablespoons of red wine vinegar or more, to taste
  • 3-4 tablesoons of extra virgin olive oil or more, to taste
  • splash of lemon juice (optional)
  • 1 tablespoon of oregano
  • sprinkle of sea salt, to taste
  • fresh cracked pepper to taste
  • feta cheese (as much or as little as you like)