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.
