Whether you need to add some “zing” to your spring or summer weeknight dinners or would like to bring a KNOCKOUT “side” to your next picnic or potluck, this ultra-simple Mediterranean-inspired couscous dish would be the PERFECT choice!
For more Side Dishes In a Flash LOOK HERE.
My sister and I recently made this dish for a family holiday dinner and not only did it look gorgeous on the buffet, it was also a huge smash with our guests with absolutely no leftovers!
As we had quite a lot of food prep to do for the dinner, we were ecstatic this dish could be completely prepared ahead of time, leaving us ample time to put the finishing touches on our beautiful meal.
Not only does this dish travel well, its festive colors, delicious Mediterranean flavors and pleasing textures create a lovely harmony between eye-popping, tasty, chewy and crunchy. Hope you try it soon!
Mediterranean Couscous
Yield: about 6 servings
Click HERE for the complete recipe, but in the nutshell, here is what you do:
Instruction
Assemble all ingredients (makes prep so much easier!)
In a large bowl, toss together first 12 ingredients. (couscous through mint)
Gently fold in feta and nuts.
Cover; refrigerate for about 4 hours to allow flavors to “marry.” Taste; add more salt and pepper if needed.
Serve chilled or if desired, heat over low setting until just warmed through. (about 5 minutes) Stir continuously to prevent sticking.
Mediterranean Couscous
Yield: about 6 servings
Ingredients
- 3 cups cooked pearl couscous also called Israeli or “grande”
- 1 cup bottled marinated artichoke hearts drained and quartered
- ½ cup pitted Greek olives halved
- 1/2 cup sun-dried tomatoes sliced
- 1 to 2 cups sliced grape or cherry tomatoes a mix of red and yellow would be pretty
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon coarse salt or to taste (use sparingly as olives and feta add saltiness)
- Freshly ground pepper to taste
- 3 tablespoons chopped fresh Italian parsley
- 3 tablespoons chopped fresh oregano
- 3 tablespoons chopped fresh mint
- 1/3 cup toasted pine nuts
- 1/3 cup toasted pistachios
- 1/2 cup crumbled feta cheese
Instructions
- In a large bowl, toss together first 12 ingredients. (couscous through mint)
- Gently fold in feta and nuts.
- Cover; refrigerate for about 4 hours to allow flavors to “marry.” Taste; add more salt and pepper if needed.
- Serve chilled or if desired, heat over low setting until just warmed through. (about 5 minutes) Stir continuously to prevent sticking.
Notes
Notes:
Make Ahead and Storage Tips: this dish can be made up to 1 day ahead. Store covered in the refrigerator. Use leftovers within 2 days. May be served chilled or warmed.
What is pearl couscous? A larger grain than traditional couscous which can also be called Israeli or “grande.” This versatile couscous can be found in most local supermarkets as well as natural and specialty stores such as Whole Foods. Brands to look for are Peloponnese, Marrakech Express, Casbah and Trader Joe’s.
Go herb crazy! For a Mediterranean flair, I chose parsley, oregano and mint. However, feel free to swap these for the fresh herbs of your choice such as basil, thyme, dill or marjoram.
Delicious Pairings
Coming to the Blog: Shrimp-Cauliflower “Fried “Rice” Bowls
Ceeya Next Time!
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Linda Shapiro, Meal Planning Maven
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