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| Jen's Greek Couscous Salad |
"This is a recipe I created when I needed something to take to a family get-together. It can be made ahead, so you just grab it and go! You can prepare all ingredients and refrigerate separately, then mix together before serving, but this recipe keeps well too!"
Ingredients :
- 2 1/2 cups water
- 2 cups Israeli couscous
- 1 red bell pepper, cut into 1/4-by-2-inch strips
- 1 yellow bell pepper, cut into 1/4-by-2-inch strips
- 1/2 cup olive oil
- lemon, juiced
- salt and ground black pepper to taste
- 1 cup cherry tomatoes, halved
- 1 cup kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 35M |
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- Bring water to a boil in a saucepan; add couscous and return mixture to a boil. Place a lid on the saucepan, reduce heat to low, and cook at a simmer until couscous is tender and the water is absorbed, about 10 minutes. Transfer couscous to a bowl.
- Heat a skillet over medium heat. Cook red bell pepper and yellow bell pepper strips in the hot skillet until soft and slightly charred, about 5 minutes; add to couscous and stir.
- Whisk olive oil and lemon juice together in a bowl; season with salt and pepper. Drizzle oil mixture over the couscous mixture and stir to coat. Gently stir tomatoes, olives, and feta cheese through the couscous.
Notes :
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