Greek Cous Cous Salad

 

Ingredients and directions for Cous Cous: 

1 cup of stock

1 cup of water 

1 cup of toasted Israeli cous cous (I bought a 16oz container and used half and saved half for next time because you will for sure make this recipe again)

1/2 tsp garlic powder

1 tsp olive oil

1 tsp salt

Dried dill

1 TBSP juice from pepperoncini jar

1 TBSP olive oil for drizzling

Bring water and stock to a boil with garlic powder, salt, and olive oil. Stir in the cous cous, keep heat up and boil for 4-5 minutes or until tender. Drain and lay in a large bowl or tray so you can spread it out and let cool for 5 min.  Drizzle with pepperoncini liquid, olive oil and a little dill.  Dill goes a long way so be careful.  Toss and reserve. 

Ingredients and directions for Chicken: 

1.25 pounds of thin cut boneless chicken breast (4 pieces)

Greek seasoning (APGS)

Oregano

Salt

Pepper

Preheat oven to 400 degrees. Drizzle cast iron pan with olive oil. Season chicken generously on both sides. Cook for 15-20 minutes or until chicken temp is 165. Remove from cast iron pan. Let cool.  Cut chicken and reserve for salad. 

Ingredients and directions of dressing: 

1/4 cup lemon juice

1/2 cup olive oil

1 TBSP dijon mustard

1 tsp oregano

1/2 tsp salt

1/2 tsp pepper

1 clove of garlic, minced

1/4 tsp APGS

Shake and reserve

Ingredients for Tzatziki:

2 TBSP cucumber, grated

2 cups nonfat plain greek yogurt

2 tsp minced garlic

Juice of 1/2 large lemon

2 tsp fresh mint, minced

salt

pepper

Grate the cucumber into the bottom of a bowl. Dab and press with a paper towel twice to press out some water from the cucumber.  Then add the rest of your ingredients. Stir and taste for seasoning.  Reserve in the fridge until ready to serve. 

Other salad ingredients: 

Cucumber, sliced

Grape tomatoes, quartered

Feta cheese

Pepperoncini Peppers

Red onion, sliced

Olives

Arugula

Plate cous cous on the bottom. Then layer arugula. Then spread out other ingredients as shown in the picture. Drizzle with a little dressing.