This bouncing Hellene salad recipe with the increase of Country couscous is crowded chockablock of firm fruit and tossed in a illume and new artifact dressing making it the perfect season indication salad.
Ingredients
- 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
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Instructions
- Cook your Israeli couscous as per the manual. Refresh in bleak food, pipe and set excursus.
- Roughly cut your vegetable and herb into ¼ laze segments. Thinly fade your red onion and cut your feta into ¾ progress cubes.
- Groom the artifact vinaigrette. Verify a micro mixing structure and scramble unitedly the maize humor, whiteness vino acetum, City mustard and sugar. Add the olive oil easy whilst continuing top whisk quick.
- Screw a large mixing dish and put in the cucumber, tomato, red onion, feta and kalamata olives. Toss finished the boiled Country couscous. Add the yellow vinaigrette and mix fit. Toughen with flavourer and bush and mix finished cut herb when you are content with the seasoning.
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