Couscous is a nice change of pace from rice or pasta plus it’s easy to make. Here I combine it with a simple dressing and some vegetables for a vegetarian entree.
Ingredients
2/3 cup couscous
2 cups boiling water
1 cup chopped seeded cucumber
1/2 cup chopped red bell pepper
1/2 cup sliced pitted Kalamata or other black, brine-cured olives
1/2 cup chopped red onion
1/4 cup; chopped fresh parsley
1/4 cup Safeway SELECT Verdi Extra Virgin Olive Oil
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 cup crumbled feta cheese
Butter lettuce
Instructions
1. Place couscous in large bowl. Pour boiling water over. Stir briefly. Let stand until couscous is soft and water is absorbed, about 10 minutes. Fluff with fork.
2. Add cucumber, bell pepper, olives, red onion and parsley to couscous; toss gently.
3. Mix in oil, lemon juice, lime juice and feta cheese. Season to taste with salt and pepper.
4. Serve salad atop bed of butter lettuce.
This recipe is provided by Rosangela at Seattle Catering.
Thanks to Beth for hosting another Wanderfood Wednesday.
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Oh yum! Couscous isn’t something you see paired along with olives and feta very often, but I think it sounds (and looks!) like a great combination! Thank you so much for the recipe!
Do you serve it chilled? We love couscous but haven’t tried it chilled. It looks so yummy!
yes you eat this salad cold.
The photo looks good enough to eat.
That sounds so yummy!
I love the simplicity of couscous. Great summer recipe!