Hearty Greek Salad đ
This is my current favorite dish to bring to a potluck or barbecue: it’s easy, inexpensive, and substantial enough to be filling when there are no other vegan options.
This recipe makes a massive portion designed for a party; if I’m making it just for myself, I half it.
INGREDIENTS:
• 2 boxes Near East pine nut couscous, prepared (or about 2 c prepared couscous)
• 15 oz cooked chickpeas (1 can, drained)
• 1 large cucumber, cut into chunks
• 1 c grape tomatoes, halved
• 1 c kalamata olives
• ½ c lemon juice
• ½ c olive oil
• 1 tbsp chopped dill (optional)
• Salt, pepper, and paprika to taste
DIRECTIONS:
Once couscous is cooled, toss together, season well, and enjoy!
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