LOGIN
SIGN UP
Your free recipe manager,
shopping list, and meal planner!
Learn more!
Go to Community recipes!
Geoffrey Zakarian
Ingredients
  • 2 cups cooked Israeli couscous
  • 2 cups thinly sliced kale
  • ¼ cup shaved red onion
  • ¼ cup pitted kalamata olives, halved lengthwise
  • ¼ cup thinly sliced pickled banana pepper
  • 2 teaspoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil, plus extra for drizzling
  • Kosher salt and freshly cracked black pepper
  • 1 cup sliced cubanelle pepper
  • 12 grape tomatoes, sliced in half
  • 3 Persian cucumbers, cut in half lengthwise, then cut into angled pieces
  • ¼ cup roughly chopped fresh parsley leaves
  • ⅓ pound block French feta cheese, sliced into ¼-inch-thick slices
  • ½ teaspoon dried oregano
Steps
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!
 

Page footer