About
Couscous is the lightest, fluffiest, and most flavorful pasta you’ve ever tasted, which amazes everyone who tries it! Paired with a fresh garden salad with sharp feta cheese, Couscous is irresistible—especially with a bright and tangy dressing. Nestled next to steak kebabs, grilled fish, and chicken breasts, this side dish really makes a statement: “yum!”
Ingredients
- For the couscous:
- 1 tablespoon olive oil
- 1 cup dried pearl or Israeli couscous
- 1 1/3 cups water
- For the dressing:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1-2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sea salt
- freshly ground black pepper, to taste
- For the salad:
- 1 pint cherry or grape tomatoes, halved
- 1/2 English cucumber or 2 Persian cucumbers, cut into coins
- 1/4 small red onion, thinly sliced
- 1 (2.25 ounce) can black olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley or mint, chopped or torn
- 2 tablespoons pine nuts, optional
Directions
Step 1 -Add the olive oil in a medium saucepan on the stove-top over medium heat.
Step 2 -Add the couscous and cook for 2 minutes, stirring frequently. The couscous will become a golden brown.
Step 3 -Add the water and stir.
Step 4 -Increase the heat to high.
Step 5 -Just when the water begins to boil, reduce the heat to low and cover the pan.
Step 6 -Allow to cook until the liquid has been absorbed, about 10-12 minutes.
Step 7 -Remove the saucepan from the heat and set aside to cool for 5-10 minutes.
Step 8 -In a small jar or bowl, combine the olive oil, lemon juice, red wine vinegar, garlic, oregano, sea salt, and black pepper, whisking or shaking until fully combined.
Step 9 -In a large salad bowl, add the cooled couscous, tomatoes, cucumber, red onion, and black olives.
Step 10 -Drizzle the salad with the prepared dressing and toss to combine.
Step 11 -Top with the feta, herbs, and pine nuts, tossing once more to combine everything.
Step 12 -Serve chilled or at room temperature.
