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Israeli Couscous with Tomatoes, Olives, and Fetta Cheese Recipe

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This recipe for Israeli Couscous with Tomatoes, Olives, and Fetta Cheese, by , is from Hommertzheim Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Suzanne Hommertzheim


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.)

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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