Recipe Background
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!”
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
- Add the olive oil in a medium saucepan on the stove-top over medium heat.
- Add the couscous and cook for 2 minutes, stirring frequently. The couscous will become a golden brown.
- Add the water and stir.
- Increase the heat to high.
- Just when the water begins to boil, reduce the heat to low and cover the pan.
- Allow to cook until the liquid has been absorbed, about 10-12 minutes.
- Remove the saucepan from the heat and set aside to cool for 5-10 minutes.
- 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.
- In a large salad bowl, add the cooled couscous, tomatoes, cucumber, red onion, and black olives.
- Drizzle the salad with the prepared dressing and toss to combine.
- Top with the feta, herbs, and pine nuts, tossing once more to combine everything.
- Serve chilled or at room temperature.
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