Since couscous is now one of my favorite things (and I also researched it and found out how easy--and QUICK--it is to make) I was eager to create a recipe using it. I went with flavors I already know and love just to play it safe: tomatoes, Kalamata olives, garbanzo beans and feta round out this Mediterranean-style dish. I opted to throw some raisins in there as well to add a little sweetness, and I absolutely loved the contrast (feel free to leave them out if you're iffy about them). This is a dish that can be prepared in under 10 minutes and can be served hot or cold. I don't know about you, but versatile dishes are some of my favorite dishes. Enjoy!
- 2 cups water
- 1 extra large chicken bouillon cube
- 1 1/2 cups dry couscous
- 1 cup tomato, seeded and diced
- 1/2 Kalamata olives, chopped
- 1/2 cup scallions, diced
- 1/2 cup raisins
- 1/2 cup garbanzo beans, drained and rinsed
- 1/2 cup feta, crumbled
- 1 tbsp. olive oil
- 1 tbsp. lemon juice
- 1/4 tsp. pepper
- Dash of salt
- Dash of cayenne pepper
Meanwhile, in a large bowl combine the tomato, olives, scallions, raisins, garbanzo beans, feta, olive oil, lemon juice, pepper, a dash of salt (use a small amount since the olives are already salty) and cayenne pepper.
Once couscous is done, remove cover and fluff with a fork. Add couscous to tomato mixture and lightly stir to combine. Serve immediately, at room temperature or chill in the refrigerator until ready to eat.
Source: SK Original