Recipe by LaSunshine
"This is a recipe I created when I needed something to take to a family get-together. It can be made ahead, so you just grab it and go! You can prepare all ingredients and refrigerate separately, then mix together before serving, but this recipe keeps well too!"
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2 1/2 cups
red bell pepper, cut into 1/4-by-2-inch strips
yellow bell pepper, cut into 1/4-by-2-inch strips
salt and ground black pepper to taste
cherry tomatoes, halved
kalamata olives, pitted and halved
crumbled feta cheese
I made this recipe almost exactly as directed with only a couple of very minor changes. One, I diced the peppers instead of cutting them into strips and later quartered the tomatoes since that made them mix into the couscous much easier. Second, I cooked the peppers only until tender and not until charred since I don't like the charred flavor. Other than those simple differences, I made it as the recipe calls for and it was very delicious! It was really good both hot right after cooking and the next day as a cold salad. I highly recommend this recipe and will post a photo the next time I make it if no one has posted one by then.
* Percent Daily Values are based on a 2,000 calorie diet.
Jen's Greek Couscous Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 195
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