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"The belly rules the mind."--Spanish Proverb

Greek Whole Wheat Couscous Salad Recipe

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This recipe for Greek Whole Wheat Couscous Salad is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
64 Fl oz Water
40 Oz Whole wheat couscous
1 Tbsp Vegetable base
16 Oz Sun dried tomatoes Cut in strips, soaked in water
16 Oz Artichoke hearts Drained & quartered
6 Oz Black olives Pitted & chopped
4 Oz Feta cheese Crumbled
1 Cup Fresh parsley Washed & chopped
3 Oz Oil, olive blend
3 Fl oz Lemon juice
3 Fl oz Red wine vinegar
1 Tsp Salt
1 Tsp Ground black pepper
1 Dash Crushed red pepper flakes
Directions:
Directions:
1. Bring water to a boil. Add couscous and vegetable base. Return to a boil, stir, cover and
turn off heat. Let sit 10 minutes or until liquid is completely absorbed. Cool in single
layer on sheet pan coated with cooking spray.
2. Once quinoa is cool, add remaining ingredients, toss gently to combine.
Notes: Serve on salad bar, as side dish or on top of lettuce as Quik Pik or Snack Pack.
Number Of Servings:
Number Of Servings:
25

 

 

 

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