Monday, March 8, 2010

Lemon Whole Wheat Couscous, Greek Salad.....

This simple side pairs well with fish or chicken.  It is versitile and extremely quick.

1 small onion, finely chopped
1 tablespoon olive oil
1 cup water
Lemon juice and zest from one lemon
1 cup whole wheat couscous
Zest of one lemon
2 tablespoons fresh parsley, chopped

1) Using a micro-plane, zest entire lemon, removing all bright yellow rind. Set aside. Juice the lemon and add to 2 cup liquid measure. Add water to measure 1 ¼ cup. Set aside.
2) In medium sized sauce pan over medium heat, add olive oil and onion, cook about 5 minutes. Add water and juice mixture. Bring to a boil. Add couscous, remove from heat, and cover. Let stand for 5 minutes. Fluff with fork. Add parsley. Serve.

Greek Salad

Red onion
Kalamata olives, pitted
Feta cheese, crumbled


1/4 cup red wine vinegar
2 tablespoons water
1 teaspoon granulated garlic
1 teaspoon dried oregano
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup olive oil

Put all dressing ingredients together in an air tight plastic container and shake well.  Pour sparingly over salad to lightly coat.  Taste.  You may have to season with additional salt and pepper.

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