Mediterranean Couscous
Whether you need to add some “zing” to your weeknight dinners or want to bring a fun and yummy “side” to your next picnic or potluck, this ultra-simple couscous dish would be a wonderful choice! 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.
Yield: about 6 servings
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
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.