[Cook] Greek Beef Salad

This salad is delicious both warm and cold. So full of flavors!


Greek Beef Salad

1 pound ground beef
1 1/4 cups water
1 package toasted pine nut couscous (such as Near East)
2 lemons, divided
1/2 tablespoon dried oregano
1 tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2/3 cup crumbled feta cheese
1/2 chopped English cucumber
1/2 chopped red onion
1 chopped tomato

1. Cook beef in a large nonstick skillet over medium-high heat 6 minutes or until browned; stir to crumble. Drain.

2. Bring 1 1/4 cups water to a boil in a medium saucepan;  gradually stir in couscous and seasoning packet. Remove from heat; cover, and let stand 5 minutes.

3. While couscous stands, grate rind and squeeze juice from 1 lemon to measure 2 teaspoons rind and 2 tablespoons juice. Cut remaining lemon into 6 wedges. Combine lemon rind, lemon juice, oregano, olive oil, salt, and pepper in a small bowl, stirring with a whisk.

4. Fluff couscous with a fork. Combine beef, couscous, cheese, cucumber, onion and tomato in a large bowl. Drizzle beef mixture with dressing, and toss gnetly to coat. Serve with lemon wedges.

Yield: 6 servings

(Adapted from Cooking Light Fresh Food Fast 24/7: 5 Ingredient, 15 minute recipes)