By The market continues its steady climb. I had 4 showings this week and 1 offers. My reputation precedes me now — the Greek agent who tells the truth about roofs and brings food to open houses. Worse reputations exist.
I drove to Tarpon Springs for Sunday dinner. The drive takes forty minutes if the traffic behaves. It never behaves. But I make the drive because the table at Mama's house is non-negotiable, and Sunday dinner is the thread that holds this family together.
Mama is 81 and still at the bakery at 4 AM. I do not know how much longer she will do this. I do not ask. You do not ask Voula Papadopoulos about endings. You stand next to her and roll phyllo and trust that the beginning continues as long as the hands are moving.
I made keftedes tonight — Greek meatballs with mint and oregano, pan-fried until crispy outside and juicy inside. The universal Papadopoulos crowd-pleaser. We ate at the kitchen table, just the three of us, and for a moment the house was not quiet or loud — it was exactly right. Full. Fed. The sound of forks on plates is the sound I love most in this world.
The olive oil in my kitchen is from a Greek import shop in Tampa that sources from Kalamata. It is expensive. It is worth it. I use it on everything — salads, fish, bread, vegetables, the edge of a pot of soup — because olive oil is not a condiment in this family, it is a philosophy. Use it generously. Use it without apology. Use it the way you use love: poured freely, never measured, always more than you think you need.
The keftedes were the star, as they always are — but no platter at Mama’s table ever stands alone. I brought this couscous salad alongside because it asks for the same things the evening asked for: good olive oil poured without measuring, fresh herbs used generously, and food that tastes like somewhere specific. It is bright without being fussy, and it carries that same Mediterranean honesty I was raised on — nothing hidden, nothing apologized for, everything exactly what it looks like.
Mediterranean Israeli Couscous Salad
Prep Time: 15 min | Cook Time: 10 min | Total Time: 25 min | Servings: 6
Ingredients
- 1 1/2 cups Israeli (pearl) couscous
- 1 3/4 cups water or low-sodium chicken broth
- 1/4 cup good-quality extra-virgin olive oil, plus more for toasting
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 teaspoon red wine vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1/2 English cucumber, diced small
- 1/2 cup pitted Kalamata olives, roughly chopped
- 1/3 cup red onion, finely diced
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh flat-leaf parsley, chopped
- 1 tablespoon fresh mint, chopped
Instructions
- Toast the couscous. Heat a drizzle of olive oil in a medium saucepan over medium heat. Add the couscous and toast, stirring frequently, for 2—3 minutes until lightly golden and fragrant.
- Cook. Add the water or broth, bring to a boil, then reduce heat to low. Cover and simmer for 8—10 minutes until the liquid is absorbed and the couscous is tender. Remove from heat and let sit, covered, for 2 minutes.
- Cool. Spread the couscous out on a baking sheet or transfer to a large bowl and fluff with a fork. Let it cool to room temperature, about 10 minutes.
- Make the dressing. Whisk together the 1/4 cup olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper in a small bowl until combined.
- Combine. Add the tomatoes, cucumber, olives, and red onion to the cooled couscous. Pour the dressing over and toss well to coat everything evenly.
- Finish. Fold in the feta, parsley, and mint. Taste and adjust salt, lemon, or olive oil as needed — and do not be timid about it. Serve at room temperature or slightly chilled.
Nutrition (per serving)
Calories: 290 | Protein: 8g | Fat: 14g | Carbs: 34g | Fiber: 3g | Sodium: 480mg