Chloe Crane-Leroux's Summer Greek Salad With Couscous
Made for entertaining.
By Chloe Crane-Leroux

Yields:
4 - 6
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
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Ingredients
Ingredients
- 1 cup
pearl couscous
- 2
red bell peppers, chopped
- 2 cups
cherry tomatoes, halved
- 8 oz.
arugula
- 1 cup
kalamata olives, whole
- 6
persian cucumbers, chopped
- 1 cup
vegan feta
- 1
avocado, diced
- 1/2
red onion, chopped
- 1/4 cup
olive oil
- 1
dill, bunch
- 1
garlic clove, minced
- 4 Tbsp.
lemon juice
- 3 tsp.
herbes de Provence
salt & pepper to taste
Directions
- Step 1Bring a pot of salted water to a boil. Add the dry Pearl Couscous and cook according to the package instructions until al dente. Drain and set aside to cool.
- Step 2In a small bowl, combine the minced garlic, minced shallot, lemon juice, herbes de Provence, and the 1/4 cup of olive oil. Whisk together until well combined. Set aside.
- Step 3In a large serving bowl, combine the cooked Pearl Couscous, chopped red bell peppers, cherry tomatoes, arugula, Kalamata olives, chopped Persian cucumbers, diced avocado, and chopped red onion.
- Step 4Toss the salad gently to mix all the ingredients
- Step 5Pour the prepared dressing over the salad and toss again to evenly coat the ingredients
- Step 6Crumble the vegan feta over the top of the salad
- Step 7Chop the fresh dill and sprinkle it over the salad
- Step 8Season with salt and pepper to taste
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