COUSCOUS SALAD
Just about
2 cups uncooked Israeli couscous
2 garlic cloves, minced
2 cups chopped, cooked lean steak (I recommend perfectly prepared rare round steak, grilled with salt and pepper then chopped into bite size pieces when cool. You can also use sirloin, flank, etc…about 8 ounces)
4 ounces fat free feta cheese
¼ cup chopped fresh basil leaves
½ cup diced black olives
½ cup chopped red onion
1 tablespoon chopped fresh oregano
4 ounces fresh arugula or spinach, cooked as below and then chopped
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
3 tablespoons red wine vinegar
4 teaspoons olive oil
Makes 6 servings
1. Heat a skillet and combine 3 tablespoons olive oil and garlic, cooking for 2 minutes over medium low heat. Poor into a glass mixing bowl and allow to cool
2. Heat a wok or reheat skillet used for step one (I prefer a wok for this step) and add remaining olive oil. Cook arugula, barely sprinkling with salt for 30 seconds on high heat until just barely wilting. Place in large mixing bowl and cool.
3. Cook couscous accordingly, fluff and cool and place in large bowl with cooled and chopped arugula. Add steak, basil, onion, oregano and black olives and toss well to combine.
4. Combine the original garlic olive oil mixture with vinegar, salt and black pepper and whisk together. Drizzle over couscous mixture, toss gently cover and chill.
5. Garnish with feta upon initial serving |
