by Gabi Moskowitz
Prep Time 0:20
Cook Time 0:15
Israeli couscous, with its big chewy balls (yeah, go ahead and make fun of that line), is so much more interesting to me than the regular kind. I wanted to to accentuate its interesting texture, so I paired it with simple Mediterranean flavors—tomatoes, parsley, lemon, olive oil and feta. This is a good one to bring to a barbeque and works especially well alongside Grilled Ribeye with Chimichurri Sauce.
- ingredients
- 3 tbsp extra virgin olive oil, divided Pantry
- 8 oz. dried Israeli couscous $1.50
- 1 handful flat-leaf parsley, chopped $1 for a bunch
- 1 cup cherry tomatoes, halved $2.50 for a pint
- 1/2 red onion, finely diced $0.50
- 4 oz. crumbled feta cheese $2.50 for 8 oz.
- juice of 1 lemon $0.50
- salt and pepper to taste Pantry
Total Cost of Ingredients $8.50
Directions
Heat 1 tbsp olive oil in a pot over medium-high heat. Add couscous and toast lightly, 1-2 minutes, stirring occasionally. Add 2 1/2 cups water and cover. Bring to a boil and then reduce heat to medium-low. Allow to cook for 5-7 minutes, or until all water has absorbed and couscous is tender. Stir occasionally to prevent sticking.
Rinse couscous under cool water in a fine mesh strainer to bring the temperature down. Transfer rinsed couscous to a bowl.
Toss cooked couscous with remaining olive oil, parsley, cherry tomatoes, red onion, feta and lemon juice. Season with salt and pepper to taste.
Serves 3-4.
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