Greek-style corn couscous
A couscous salad inspired by Greece and the famous Greek salad with feta, cherry tomatoes, olives, onions, and optionally, cucumbers.
The recipe for Greek-style corn couscous is by our Anna Attanasio.
Ingredients:
- 350 g of corn couscous
- 350 g of hot water
- 300 g of feta
- 2 cucumbers
- 250 g of cherry tomatoes
- 1/2 red onion
- 150 g of pitted black olives
- extra virgin olive oil to taste
- fine salt to taste
- 2 pinches of oregano
Preparation:
Pour the couscous into a bowl, add a pinch of salt, hot water, and a drizzle of oil, mix, cover, and let it rehydrate for 10 minutes. After the resting time, fluff it with a fork.
Wash the cucumbers, trim off the ends, cut them in half, and slice them. Slice the onion and cut the cherry tomatoes into thin wedges, cut the feta into cubes.
Pour the fluffed couscous into a bowl, add the onion, cherry tomatoes, feta, olives, cucumbers, and 2 generous pinches of oregano. Add 4 tablespoons of extra virgin olive oil and mix.
Place in the refrigerator for about an hour or until ready to serve.
