I’ve been working on this delicious summer salad for a few years (see my orzo salad recipe from July 2013).
I’m really excited about the updates.
I use one box of Near East plain cous cous and one box of Wegmans Golden Jewel Blend (orzo, red quinoa, pearled cous cous, and mini garbanzo beans). Prepare each one, let them cool a bit, add a small amount of EVOO, stir, then refrigerate for several hours.
Dice/Slice: seedless cucumbers, bell peppers, green olives, baby spinach, and feta cheese.
Mix all together with a lemony vinaigrette.
Serve as a side dish or serve it on top of grilled chicken, pork, or fish. This can also be eaten as a main dish on its own.