Sun-Dried Tomato and Olive Couscous

Sun-Dried Tomato and Olive Couscous

Fluffy couscous studded with tangy sun-dried tomatoes and briny olives, ready in under 20 minutes.

Total 20 min Makes 4 servings Calories 310/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This Mediterranean-inspired couscous comes together quickly by steeping in hot broth, then gets tossed with sun-dried tomatoes, kalamata olives, feta, and a lemony herb finish. It works as a side for grilled chicken or fish, or as a light lunch on its own.

Ingredients

  • 1 1/2 cups vegetable broth
  • 1 cup couscous
  • 2 tablespoons olive oil
  • 1/3 cup sun-dried tomatoes, julienned
  • 1/3 cup kalamata olives, pitted and sliced
  • 1/3 cup feta cheese, crumbled
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. Bring the vegetable broth to a boil in a 6-quart saucepan.

  2. Stir in the couscous and 1 tablespoon of the olive oil, cover, and remove from heat.

  3. Let the couscous stand covered until the liquid is absorbed.

  4. Fluff the couscous with a fork to separate the grains.

  5. In a small skillet over medium heat, warm the remaining 1 tablespoon olive oil and sauté the garlic until fragrant, about 30 seconds.

  6. Add the sun-dried tomatoes, kalamata olives, oregano, salt, and pepper to the couscous, then pour in the garlic oil and toss to combine.

  7. Stir in the lemon juice and parsley, then fold in the crumbled feta just before serving.

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    Sun-Dried Tomato and Olive Couscous

    This Mediterranean-inspired couscous comes together quickly by steeping in hot broth, then gets tossed with sun-dried tomatoes, kalamata olives, feta, and a lemony herb finish. It works as a side for grilled chicken or fish, or as a light lunch on its own.

    20 min 4 servings 310 cal

    Ingredients

    • 1 1/2 cups vegetable broth
    • 1 cup couscous
    • 2 tablespoons olive oil
    • 1/3 cup sun-dried tomatoes, julienned
    • 1/3 cup kalamata olives, pitted and sliced
    • 1/3 cup feta cheese, crumbled
    • 2 tablespoons fresh parsley, chopped
    • 1 tablespoon fresh lemon juice
    • 2 cloves garlic, minced
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper

    Method

    1. 1

      Bring the vegetable broth to a boil in a 6-quart saucepan.

    2. 2

      Stir in the couscous and 1 tablespoon of the olive oil, cover, and remove from heat.

    3. 3

      Let the couscous stand covered until the liquid is absorbed.

    4. 4

      Fluff the couscous with a fork to separate the grains.

    5. 5

      In a small skillet over medium heat, warm the remaining 1 tablespoon olive oil and sauté the garlic until fragrant, about 30 seconds.

    6. 6

      Add the sun-dried tomatoes, kalamata olives, oregano, salt, and pepper to the couscous, then pour in the garlic oil and toss to combine.

    7. 7

      Stir in the lemon juice and parsley, then fold in the crumbled feta just before serving.