Monday, December 13, 2010

Summery Couscous Salad

Dreaming of spring already? This girl is, for sure. As much as I love winter sports (looking forward to our annual snowboarding trip just next week), I'll never get used to the frigid temperatures and biting wind that accompanies winter each year here in the Midwest.

So I gave myself a little taste of spring with this fresh-tasting, light salad (adapted from Ezra Pound Cake). Paired with a grilled chicken sandwich, it was the perfect way to forget about the subzero temperatures and blustery winds outside. And, as an added bonus, this healthful salad takes the guilt out of that extra Christmas cookie or two you might be snagging as an after-dinner snacky. 'Tis the season!

1 (7.6 oz.) box couscous, cooked according to package directions
1 (15 oz.) can Garbanzo beans, drained and rinsed
1 red or orange bell pepper, chopped
1 cucumber, chopped
1/2 red onion, chopped
1 tomato, chopped
1/4 c. Kalamata olives, pitted and sliced
3 oz. crumbled feta cheese
1/4 c. fresh (or 1 Tbs. dried) parsley, chopped
1/4 c. olive oil
1/4 tsp. garlic powder
2 Tbs. lime juice
salt and pepper to taste

In a small bowl, whisk together olive oil, garlic powder, lime juice, salt and pepper. In a large bowl, combine remaining ingredients and mix to incorporate. Toss with olive oil mixture. Tastes great right away or chilled, your choice.