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  1. Meals & Cooking
  2. Chloe Crane-Leroux's Summer Greek Salad With Couscous

Chloe Crane-Leroux's Summer Greek Salad With Couscous

Made for entertaining.

By Chloe Crane-LerouxPublished: Sep 20, 2023
Star FillStar FillStar FillStar FillStar Fill
5
1 Rating
summer greek salad with pearl couscous
Chloé Crane-Leroux (Lucy Schaeffer, shot on iPhone 14 Pro)//Apple
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

    1. 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.
    2. 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.
    3. 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.
    4. Step 4Toss the salad gently to mix all the ingredients
    5. Step 5Pour the prepared dressing over the salad and toss again to evenly coat the ingredients
    6. Step 6Crumble the vegan feta over the top of the salad
    7. Step 7Chop the fresh dill and sprinkle it over the salad
    8. Step 8Season with salt and pepper to taste
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