Israeli Couscous with Tomatoes, Olives, and Fetta Cheese Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/4 c. extra-virgin olive oil 2 c. Israeli couscous (alternative is pearluzed couscous) Salt & Pepper to taste 1 tsp. Dijon mustard 3 Tbsp. red wine vinegar 12 oz. grape tomatoes, quartered 2 oz. (2 c. ) baby spinach, slived lengthwise 1/4 inch 1-1/2 c. basil leaves, chopped coarse 3 oz. Fetta cheese (3/4 c.), crumbled 2/3 c. pitted kalamata olives, sliced 1/2 c. pine nuts, toasted 1 bunch chives, cut into 1/4 inch pieces (1/4c.)
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Directions: |
Directions:Heat 1 tablespoon og oil and couscous in medium saucepan over medium heat, stirring frequently, until about half of grains are golden brown, 5 to 6 minutes. Add water and 1/2 tsp. salt; stir to combine. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until water is absorbed, 9 to 12 minutes. Remove saucepan from heat and let stand, covered, for 3 minutes. Transfer couscous to rimmed baking sheet (spread across pan) and let cool completely, about 15 minutes.
Whisk vinegar, mustard, 1/8 tsp. salt, and remaining 3 Tbsp. of olive oil together in a large bowl.
Add all remaining ingredients (reserve 1/4 c. of fetta and 2 Tbsp. pine nuts) and toss. Add salt and pepper
Let stand for 5 minutes.
Sprinkle remainin 1/4 c. of Fetta and remaining 2 Tbsp pine nuts before serving. |
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Number Of
Servings: |
Number Of
Servings:6 |
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