This vibrant and flavorful dish combines fluffy couscous with fresh vegetables and classic Mediterranean herbs for a quick and healthy meal. Perfect for busy weeknights or a light lunch, it’s both satisfying and easy to make.
COOKBOOK / 32633
Start by bringing some water to a boil in a saucepan. Once it’s boiling, take it off the heat and stir in the couscous. Cover the pot and let it sit for about 10 minutes so the couscous can absorb the water, then fluff it up with a fork and let it cool down a bit.
In a large bowl, combine the couscous with olives, chopped red bell pepper, and sun-dried tomatoes. Scoop in about a tablespoon of the olive liquid and a tablespoon of the oil from the sun-dried tomatoes—this adds great flavor and keeps everything moist. If it seems a little dry, feel free to drizzle in a bit more oil.
Finally, gently fold in the feta cheese and sprinkle some fresh parsley on top. Give everything a light toss and it’s ready to serve!
- Use vegetable or chicken broth instead of water to cook the couscous for extra flavor.
- Fluff the couscous gently with a fork after cooking to keep it light and airy.
- Add fresh herbs like parsley or mint at the end for a burst of freshness.
This dish is packed with fresh flavors and comes together quickly, making it perfect for busy weeknights. It combines wholesome ingredients that are both satisfying and light, offering a taste of the Mediterranean with minimal effort.
Serve this dish warm or at room temperature alongside grilled chicken, fish, or a crisp salad. It also works well as a filling for pita bread or as a side to roasted vegetables for a complete meal.
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave or enjoy cold as a refreshing salad. Add a splash of olive oil or lemon juice before serving to brighten the flavors.
