Greek Couscous Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 2/3 cup balsamic vinegar
• 1/4 cup salad oil (i use olive)
• 2 tablespoons all purpose greek seasoning (i use cavendars)
• 1 medium zucchini
• 1 medium red onion
• 1 large red pepper
• 2 cups couscous
• 2 cups chicken stock
• 1 cup grape tomatoes, cut in half
• 1 cup feta, crumbled
• 1/2 kalamata olive, pitted & cut in half

Recipe

• 1 mix the first 3 ingredients together in a large bowl, place to the side.
• 2 slice zucchini into strips lengthwise and red onion into large rings (both about a centimeter thick).
• 3 heat a grill pan to very hot and grill the red pepper (whole), onion rings and zucchini strips. remove the onion and zucchini when they begin to blacken slightly on the outsides - do no over cook! continue charring the red pepper until the outside skin is completely black. (this can also be done outside on your bbq).
• 4 while still slightly hot, chop the zucchini and the onion into 1/2 inch pieces and add to the vinegar.
• 5 place the red pepper in a paper bag and allow the steam loosen the skin. after a couple of minutes, remove the peel and the seeds. chop the pepper into 1/2 inch pieces and add to the vinegar.
• 6 toss the grilled veggies in the vinegar dressing and cover the bowl with plastic plastic wrap (to trap the remaining steam inside).
• 7 cook the couscous according to the manufacturer using the chicken stock. i have provided the measurements for a "quick cooking" couscous, you may need to add more/less liquid according to the brand you use.
• 8 after cooking, fluff the couscous with a fork and add to the bowl with the grilled veggies and vinegar dressing.
• 9 add the cheese, tomatoes and olives. toss to incorporate all ingredients well.
• 10 chill. this recipe can be made a day in advance. lightly toss the salad before serving to give it a light texture.