Mediterranean Greek Salad


Yield: 8

1 1/2 cups whole grain pearl couscous
1/2 cup red quinoa
4 cups chicken broth
1 large cucumber; peeled and chopped (remove seeds)
3 tomatoes; chopped (remove seeds)
3 green onions; chopped
2 cups spinach; chopped
2 lemons
1 tbsp olive oil
Black pepper
1 tbsp fresh dill
1/2 cup feta cheese

1. In a large pot, boil chicken broth and add couscous and quinoa. The quinoa and couscous will absorb the chicken broth so stir consistently.

2. In a large mixing bowl, add chopped cucumbers, green onions, spinach, and tomatoes. In a small bowl, squeeze the juice from lemons, add olive oil, pepper, and dill. Whisk with fork and put in fridge.

3. Once couscous is ready, let cool for 20 minutes. Add to large bowl and add in dressing. Lastly, add in feta cheese. It is best when served cold so put in fridge for another 20 minutes.


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