Ingredients

The following ingredients have 4 Servings
  • 1 cup couscous
  • 1.5 cups boiling chicken stock (water may also be used)
  • 1 small red bell pepper (about 1 cup diced)
  • 1 small yellow bell pepper (about 1 cup diced)
  • 1 small green zucchini (about 1 cup diced)
  • 1 medium tomato (about 1 cup diced)
  • 1/2 small red onion (about 1 cup diced)
  • 2 tbsp kalamata olives (chopped)
  • 2 tbsp feta (crumbled )
  • 2 tbsp fresh chive (finely chopped)
  • 2 tbsp fresh mint (finely chopped)
  • 1 whole lemon (juiced and zested)
  • 1/4 cup olive oil
  • 1 pinch Salt
  • 1 pinch Pepper

Instruction

  • Bring the water or chicken stock to a boil in a small sauce pot on the stove. Place the couscous in a heat resistant bowl (such as stainless steel), and pour the boiling liquid over top.
  • Stir once to fully combine, then cover the bowl with a lid or large plate to keep the moisture locked in. Let the couscous sit for about 5 minutes.
  • While the couscous sits, wash and then small dice all of the vegetables. Chop the herbs and juice/ zest the lemon. Set the vegetables and lemon aside.
  • Once the couscous has sat for 5 minutes, fluff it up with a fork and taste it. It should be light and fluffy, not hard or crunchy.
  • In the bowl of couscous, mix together all of the vegetables as well as lemon juice, zest, herbs and oil.
  • Mix well and season with salt and pepper. Garnish the Mediterranean couscous salad with sliced kalamata olives and crumbled feta cheese.