Description:
I found this recipe on Epicurious, but I've made a few modifications based on how it came out last night.
Ingredients:
6 oz. (ish) dry Israeli (large pearl) couscous
2 cups boiling water
1 bouillon cube
1 cup chopped red bell pepper (I used green, but red, yellow or orange would give you a brighter looking salad.)
1/2 cup pitted Kalamata olives or other brine-cured black olives, halved
1 cup chopped fresh mint
3 tablespoons olive oil
1 tablespoon vinegar (I used a citrus vinegar from Trader Joes. White wine vinegar might work well also.)
1 clove finely chopped garlic or 1/2 teaspoon premashed garlic
1/2 cup crumbled feta cheese (about 2 1/2 ounces)
1/4 cup finely chopped red onion
salt and pepper to taste
Directions:
In a 2-quart (ish) saucepan, sauté couscous in 1 tablespoon olive oil over medium heat until couscous is lightly browned (about 5 minutes). (I used Casbah Toasted CousCous. These directions on how to cook the couscous are from them.)
Add one bouillon cube (I used a salted vegetable bouillon but chicken might work well also.) and the boiling water to the couscous and bring to a boil. Reduce heat to medium-low and cover. Simmer for 12 minutes or until liquid is absorbed.
Transfer couscous to bowl; fluff with fork and cool slightly.
Stir chopped bell pepper, olives, and mint into couscous. Mix together 2 tablespoons remaining olive oil, 1 tablespoon vinegar, and garlic and pour over mixture. Fold in feta cheese. Season with salt and pepper.
Don't make the couscous in advance. It just clumps together.
I found this recipe on Epicurious, but I've made a few modifications based on how it came out last night.
Ingredients:
6 oz. (ish) dry Israeli (large pearl) couscous
2 cups boiling water
1 bouillon cube
1 cup chopped red bell pepper (I used green, but red, yellow or orange would give you a brighter looking salad.)
1/2 cup pitted Kalamata olives or other brine-cured black olives, halved
1 cup chopped fresh mint
3 tablespoons olive oil
1 tablespoon vinegar (I used a citrus vinegar from Trader Joes. White wine vinegar might work well also.)
1 clove finely chopped garlic or 1/2 teaspoon premashed garlic
1/2 cup crumbled feta cheese (about 2 1/2 ounces)
1/4 cup finely chopped red onion
salt and pepper to taste
Directions:
In a 2-quart (ish) saucepan, sauté couscous in 1 tablespoon olive oil over medium heat until couscous is lightly browned (about 5 minutes). (I used Casbah Toasted CousCous. These directions on how to cook the couscous are from them.)
Add one bouillon cube (I used a salted vegetable bouillon but chicken might work well also.) and the boiling water to the couscous and bring to a boil. Reduce heat to medium-low and cover. Simmer for 12 minutes or until liquid is absorbed.
Transfer couscous to bowl; fluff with fork and cool slightly.
Stir chopped bell pepper, olives, and mint into couscous. Mix together 2 tablespoons remaining olive oil, 1 tablespoon vinegar, and garlic and pour over mixture. Fold in feta cheese. Season with salt and pepper.
Don't make the couscous in advance. It just clumps together.
mmmm, just made this again, this time with more sauce, more garlic and ... well, more of everything but the couscous. yummers.
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