This is known in my house as "our favourite," because it is in fact our favourite recipe. I love salads that are more than just your garden variety; I love salads that can stand on their own, have a little extra to them. This salad does that. Its colourful and bright, both visually and in terms of taste. Make it once, and you'll want to make it again and again. The best part? Its simple and quick!
Gyspt Boots Trail |
Prep Time
10 minutes |
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Cook Time
15 minutes |
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Total Time
25 minutes |
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Ingredients
- 1 cup whole wheat couscous, uncooked
- 1/2 cup green pepper, diced
- 1/2 cup zucchini, diced
- 1/4 cup broccoli, finely chopped
- 1/4 cup sundered tomatoes, thinly sliced
- 1/4 cup red onion, finely chopped
- 1/4 cup olives, sliced
- 3 canned artichoke hearts, thinly sliced
- Feta Cheese for topping when served
Dressing
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 1 tbsp Italian Seasoning
- 1 tsp minced garlic
- 1/2 tsp salt
- 1/4 tsp pepper
Directions
- Prepare couscous as directed by packaging
- Bowl 2 cups of water in a saucepan, once water has boiled, stir in couscous, cover saucepan and leave off heat for 15 minutes while couscous absorbs water, fluff with fork
- Prepare all other ingredients while couscous is cooking and whisk together the ingredients for the dressing
- In a medium sized bowl mix cooked couscous with all other ingredients
- Pour dressing over salad is parts, stirring it in and making sure all ingredients are coated
- Cover bowl with plastic wrap and place the salad in the fridge to cool
- Serve when chilled
Notes
- An hour should be all the time it takes for the salad to chill, however, if you can spare more time, leaving the salad for 3 or more hours will allow it to really take on the flavour of the dressing. If covered well, this salad is just as nice served the next day and makes for an easy side dish to prepare in advance.
- Serving size is 8 portions as a side dish