HealthNotes

Greek Couscous Salad

• From: Munchin with Munchkin

Ingredients

• Dressing2 Tbs fresh lemon juice

• 3 Tbs sour cream

• 4 Tbs olive oil

• 1/2 tsp sugar

• 1/2 tsp dried oregano

• 2 cloves garlic

• Salad2 cups couscous, prepared

• 1 15 oz can of chickpeas

• 1 red bell pepper, diced

• 1 zucchini diced

• 1/4 cup feta cheese

• 1/4 cup kalamata olives, pitted and diced

• Salt and pepper to taste

A whole healthy meal in itself. Or make a big batch and eat well for days.

Directions

• In a food processor, combine lemon juice, sour cream, oregano, garlic, and sugar. Blend until smooth. Add olive oil one tablespoon at a time. After each tablespoon of oil is added, blend until combined. Repeat until all ingredients have been used. Set aside.
• In a bowl combine couscous, chickpeas, bell pepper, zucchini, and olives. Gradually add the reserved dressing and stir until well blended. Add feta cheese and stir.
• Put salad in a bowl and place in the fridge for at least one hour so the flavors combine.
• Serve warm or cold, on its own or with flat bread.