Greek salad is a bit of a problem for me. I do like the idea, but I always find it tasting a bit raw and harsh (because of the raw paprika) and it tends to get very wet and soggy from the vegetables, draining away all the flavour of a dressing. Luckily, I found the solution: I made it into a couscous salad, roasted the paprika to make it a bit more mellow, and threw in some other ingredients that I like (roast courgette, almonds and dried apricots, some lettuce from my garden) to make it into a complete meal. Leftovers would be great for lunch the next day.
Summer couscous salad (serves 1 generously)
40 g couscous
1 red paprika
1 clove garlic
1/2 tbsp olive oil
few sprigs of oregano
a few leaves of lettuce
50 g olives
75 g feta
30 g almonds, roasted
30 g apricots, sliced
Preheat the grill as high as it gets.
Cook the couscous according to the instructions on the packet (it varies between brands). I like to cook it in bouillon instead of water to give it more flavour.
Quarter the red paprika and discard the seeds. Place in a baking tin skin side up and place under the grill, meanwhile slice the courgette and grill the slices in a hot skillet. When the skin of the paprika is black, it is ready. Cover the baking tin with tinfoil and set aside to cool until manageable. Then peel of the skin. Slice in bite-sized strips. (for me, this is the easiest way to grill paprika). Crush the garlic, chop the oregano coarsely and place in a bowl together with the olive oil. Dump the paprika and the grilled courgette into the flavoured oil. Add the couscous and mix. Slice the tomato and cucumber in cubes and mix with the couscous-grilled vegetables mixture. Serve with the lettuce, feta, olives, almonds and apricots. Alternatively, serve the couscous-mix with the feta, olives, almonds and apricots mixed through, on a bed of lettuce.