Jen's Greek Couscous Salad recipe
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Ingredients
- 2 ½ 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 ½ cup olive oil lemon, juiced salt and ground black pepper to taste 1 cup cherry tomatoes, halved 1 cup kalamata olives, pitted and halved ½ cup crumbled feta cheese
Nutrition Info
- 364.7 caloriescarbohydrate: 35.5 gcholesterol: 14 mgfat: 21.7 gfiber: 3.3 gprotein: 7.9 gsaturatedFat: 4.8 gservingSize: -sodium: 460.1 mgsugar: 1.6 gtransFat: : -unsaturatedFat: : -
Directions Jen's Greek Couscous Salad
Directions
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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.