This ‘salad’ is more like an all-in-one meal and it’s crazy tasty. Filling, with a greek flavor and a garlicky dressing that compliments the individual ingredients. YUM. If you’re lucky there will be leftovers for lunch the next day!
2 cups couscous
2 cups water
¼ pound (10-12) kalamata olives, pitted and rough chopped
Small handful of fresh basil leaves
1 cup feta, crumbled
1 cup cubed fresh cucumber
1 pound fresh salad shrimp
½ cup olive oil
2 T apple cider vinegar
1 heaping tsp of Dijon mustard
½ tsp cumin
2 tsp minced fresh garlic
½ tsp lemon zest
Salt and pepper to taste
Heat the 2 cups of water to boiling on the stove, add the couscous and give it a swirl. Remove from heat, cover and let sit for about 5 minutes. Take the lid off and give it a fluff with a fork and set it aside to cool down.
Now make the dressing! In a big bowl, add the oil, vinegar, Dijon, cumin, garlic and lemon zest. Whisk it all together, throw in a little salt and pepper, and give it another whisk.
In a really big bowl, toss together your olives, basil, feta, cucumber and shrimp meat. Pour the dressing over your mixture and fold it all together. Add the cooled couscous (it can be warm – not a huge deal) and fold again to combine. All done! Serve just as it is or pop it in the fridge to serve completely chilled a bit later. This one is delish!