Israeli Couscous with Summer Veggies and Feta
Israeli Couscous is sometimes referred to as "pearled couscous", and it's more of a pasta than a grain. This recipe is quick to throw together and simply delicious. The Mediterranean and Middle Eastern flavors blend beautifully in this simple dish.
- 1 cup of Israeli couscous
- 1 cup of water
- ¼ red bell pepper - finely diced
- ½ English cucumber - finely diced
- 1 cup grape tomatoes - sliced in half
- 2 tbs red onion - minced
- 1 small handful of fresh mint - minced
- 10 Kalmata olives - roughly chopped
- 2 oz of feta - diced
- 2 tbs Salado Olive Oil Co EVOO, plus1 tsp EVOO
- 1 tbs White Lemon Balsamic Vinegar
- 8 twists of black pepper from a pepper mill
- A pinch of salt
- Heat a sauce pan over medium heat and add one tsp of olive oil. Once the oil is warm - about 30 seconds - add Israeli couscous and stir for a minute or two until Israeli couscous is slightly toasted.
- When couscous is toasted - add 1 cup of water. Be careful, the pan is hot and the water may bubble and splash.
- Turn heat down to low and simmer couscous for the amount of time on package instructions.
- While couscous is cooking, dice red pepper and cucumber.
- Next, slice tomatoes in half and add to the other vegetables in the bowl.
- Mince mint and red onion. Add to the vegetables in the bowl.
- Roughly chop olives and add to the bowl.
- Dice feta cheese and set a side.
- Whisk olive oil, White Lemon Balsamic Vinegar, black pepper and salt together.
- When Israeli couscous is ready, add to a fine mesh sieve and rinse so that the couscous cools (and eliminates the starch). Shake the fine mesh sieve thoroughly so that the couscous is fairly dry.
- Add Israeli couscous to the bowl of vegetables. Add the dressing and toss to combine.
- Add feta cheese to couscous and vegetables and toss gently to combine.
- Chill for 30 minutes before serving
Makes 2-4 servings.