Greek Couscous Salad with Spicy Feta: A Mediterranean Delight

Ingredients

• 1 tablespoon dried oregano
• 1 teaspoon chili powder
• 3 tablespoons extra-virgin olive oil
• 1 (6 ounce) package feta cheese, cubed
• 1 cup water
• 1 cup couscous
• 1 medium cucumber, seeded and chopped
• 1 medium tomato, chopped
• 1 medium green bell pepper, chopped
• 0.25 medium red onion, chopped
• 0.25 cup pitted black olives
• 0.25 cup pitted green olives
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic, minced
• 4 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon white wine vinegar
• 1 tablespoon soy sauce

Instructions

1. Heat a skillet over low heat. Add dried oregano and chili powder; cook, stirring constantly, until fragrant and toasted, about 1 minute. Remove from heat and stir in 3 tablespoons of olive oil. Pour the seasoned oil over the feta cheese in a bowl; marinate for at least 30 minutes.
2. In the meantime, bring 1 cup of water to a boil in a saucepan. Remove from heat and stir in the couscous. Cover the saucepan and let it sit until all the water is absorbed, about 10 minutes. Fluff the couscous with a fork.
3. Combine the cucumber, tomato, bell pepper, onion, olives, 2 tablespoons of olive oil, and garlic with the warm couscous.
4. In a separate bowl, whisk together ¼ cup of olive oil, balsamic vinegar, white wine vinegar, and soy sauce; toss with the couscous salad.
5. Arrange the marinated feta cheese on top of the couscous salad and serve.

Nutrition

• Calories: 400 kcal
• Fat Content: 28 g
• Fiber Content: 3 g
• Sugar Content: 3 g
• Sodium Content: 667 mg
• Protein Content: 9 g
• Cholesterol Content: 25 mg
• Carbohydrate Content: 29 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g