I can’t remember where I got this recipe, but when I asked hubs what he might like to eat this past week, he reminded me of it, and I wondered why it had been so long since we’ve eaten it. It’s quite good. It’s quick, easy, healthy, and it works well as a lunch, a light dinner, or a side. Furthermore, my toddler, Ms. Pickypants, who is totally impossible to please loves it. Hallelujah!
I love rediscovering old recipes :)
Greek Israeli Couscous Salad
Serves 4
1 shallot, minced
1.5 C couscous
3 T evoo
2 C water
2 T lemon juice (fresh is best, though not necessary)
1/2 t salt
1/2 C feta
1 diced cucumber
1 large diced tomato
1 T parsley (or mint), chopped- we prefer mint
Directions:
Place couscous an 1 T evoo in pot and toast for 5 min. over medium heat
Finely dice/mince shallot
Add water to couscous, bring to boil, summer 12 min (covered)
Sautee shallot
Remove couscous to bowl and cool
Pour in remaining ingredients, plus 2 T oil and stir
Serve!
***This recipe is very easy to double, and even if I don’t double everything, I do at least add extra of a few of the ingredients. This time, I added extra cucumber, tomato, feta, shallot, and mint to give some more bulk and have more for leftovers. It was delish!
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