My Big Fat Greek Meditteranean Couscous Salad
INGREDIENTS
- 1 1/2 pounds ripe tomatoes of any size, diced (I remove the seeds)
- 1 large English cucumber or 4 petite cucumbers, diced
- 3 cups cooked, rinsed chickpeas, white beans, or a mix (homemade or from two 15-ounce cans)
- 6 ounces pearled couscous, cooked and drained
- 3/4 cup coarsely chopped parsley leaves and stems
- 6 ounces Feta, coarsely chopped or crumbled
- 1/4 cup extra-virgin olive oil
- 1/2 cup kalamata olives, torn in half and pitted
- 4 tablespoons drained capers
- 1 lemon juiced, or more to taste
- 3 garlic cloves, finely minced
- Kosher salt and cracked black pepper
INSTRUCTIONS
- In a large bowl, add tomatoes and a healthy pinch of kosher salt. Let sit for five minutes.
- Add all of the ingredients with the exception of feta to the tomatoes. Season heavily with fresh cracked pepper and stir. Let sit for 10 minutes or up to 2 hours at room temperature.
- Before serving, taste and add feta, more salt, and lemon juice until it tastes bright. The balance is largely dependent on your tomatoes. (This salad keeps for up to 4 days in the refrigerator. Bring to room temperature before serving.)
