Greek ‘couscous’ salad with oregano dressing recipe

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This grainless version of a couscous salad is packed with classic Greek flavors a double whammy of fragrant oregano, some zing from the lemon and plenty of olives to go around. Its lightness makes it the perfect companion to plenty of dishes, especially grilled meats. Take a batch to your next potluck BBQ and no one will mind about the missing grains.

  • Yield: 6 Servings


For the Dressing
  • ½ cup + 2 tbsp (150 ml) olive oil
  • ¼ cup (60 ml) red wine vinegar
  • 2 tbsp (30 ml) lemon juice
  • 2 tbsp (6 g) fresh oregano leaves
  • 2 tsp (2 g) dried oregano leaves
  • 2 cloves garlic
  • 2 anchovy fillets
For the Salad
  • 1 lb (454 g) cauliflower florets
  • 2 cups (250 g) English cucumber
  • ½ cup (80 g) kalamata olives
  • 2 cups (280 g) diced red onion
  • 2 tbsp (5 g) flat-leaf parsley, chopped
How to Make It
  1. Add all the dressing ingredients to a blender and combine. Reserve for later.
  2. Cut the cauliflower into florets and, working in batches, add them to the bowl of a food processor. Pulse the cauliflower until it is broken down into “couscous” sized pieces. Add the cauliflower “couscous” to a large bowl. Chop the cucumber into bite-size pieces and roughly chop the olives. Add all the ingredients to the bowl, along with the dressing, then toss to combine. Add salt, to taste, if needed. This salad can be eaten straightaway, but is even better when left to marinate for a few hours.

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