Sunday, March 10, 2013

Roasted Red Pepper, Kalamata Olive & Feta Couscous

Couscous is definitely one of my favorite staples, for two reasons. First, I can combine it with an almost endless list of flavors and ingredients. Second, it's a carb that takes less than five minutes to make. For me, the sooner I can get a carb into my mouth, the better. This recipe is beyond easy and perfect for any weeknight side. It's Greek inspired and the flavors are bold. The saltiness of the feta and olives really work well and a dash of lemon zest sets it off. It's great with just veggies for you vegetarians, but you can add a protein of your choice (shrimp, chicken) and make it a more substantial main course. My boyfriend who had never really had couscous and is skeptical of many of my unusual food choices described it as "light but hearty" and "I could eat this" which is high praise for a new food in his book. This particular version takes about 15 minutes and you can't beat that for a gourmet tasting dish that is also pretty dang good looking - note you can also serve it warm or cold. Get the recipe after the jump!

Roasted Red Pepper, Kalamata Olive & Feta Couscous (Serves 4-6 as a side)

You will need: 
  • 1  5.8 oz box Couscous - I use Near East Roasted Garlic, prepared to package instructions
  • 1/3 C chopped roasted red peppers
  • 1/3 C chopped sun-dried tomatoes in olive oil
  • 1/3 C chopped kalamata olives
  • 1/3 C feta cheese, crumbled
  • 2 tsp kosher salt
  • 2 tsp black pepper
  • 2 T chopped Italian parsley
  • 1 tsp chopped oregano
  • 1 tsp lemon zest
Prepare the couscous according to package directions.  After you fluff it, transfer to a large bowl. Add remaining ingredients, stir well to combine. Adjust seasoning to taste. Sprinkle with parsley. Serve warm immediately as a side, or refrigerate until cold. Enjoy! No, seriously, you are done! Completely done. Isn't that nice?

1 comment:

  1. Made the couscous last night. It was wonderful. Shared the recipe with everyone. Good job!!!