Mediterranean Salsa Couscous

By • January 4, 2010 • 2 Comments



Author Notes: I have been making this particular version of couscous for a long time - I just love it ... the freshness of the herbs and lemon with the salt from the olives and capers and feta ... it all comes together just right (I think!) so I was happy for a reason to make it this weekend (one must have a photo after all)aargersi

Serves 4-6

  • 1 1/2 cup low salt chicken broth
  • 1 cup whole wheat couscous
  • 1/2 cup pitted kalamata olives - halved
  • 1/4 cup capers
  • 1/2 cup chopped tomato
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup chopped green onion
  • 1/4 cup chopped Italian flat leaf parsley (sorry Amanda :-)
  • juice from 1/2 lemon
  • fresh black pepper
  1. bring the broth to a boil
  2. stir in couscous, olive oil, tomatoes, feta, olives and capers. Grind in some black pepper (to taste). Cover for 5 minutes (or according to direction on your couscous)
  3. stir in the parsley and green onion, cover for another minute or so.
  4. Squeeze in the lemon, stir, and serve!
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Tags: feta, herbs, mediterranean

Comments (2) Questions (0)

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over 4 years ago Janneke Verheij

I actually like to bring this version of couscous for picnics in summer and eat it cold, this brings back nice warm memories!

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over 4 years ago mariaraynal

Recipes like these are why they invented couscous -- those flavors are made for each other.