Couscous is the lightest, fluffiest, and most flavorful pasta you’ve ever tasted, which amazes everyone who tries it! Paired with a fresh garden salad with sharp feta cheese, Couscous is irresistible—especially with a bright and tangy dressing. Nestled next to steak kebabs, grilled fish, and chicken breasts, this side dish really makes a statement: “yum!”
IngredientsFor the couscous: • 1 tablespoon olive oil • 1 cup dried pearl or Israeli couscous • 1 1/3 cups water For the dressing: • 1/4 cup olive oil • 2 tablespoons lemon juice • 1 tablespoon red wine vinegar • 1-2 cloves garlic, minced • 1/2 teaspoon dried oregano • 1/2 teaspoon sea salt • freshly ground black pepper, to taste For the salad: • 1 pint cherry or grape tomatoes, halved • 1/2 English cucumber or 2 Persian cucumbers, cut into coins • 1/4 small red onion, thinly sliced • 1 (2.25 ounce) can black olives, pitted and sliced • 1/4 cup feta cheese, crumbled • 1/4 cup fresh parsley or mint, chopped or torn • 2 tablespoons pine nuts, optional
Add the olive oil in a medium saucepan on the stove-top over medium heat.
Add the couscous and cook for 2 minutes, stirring frequently. The couscous will become a golden brown.
Add the water and stir.
Increase the heat to high.
Just when the water begins to boil, reduce the heat to low and cover the pan.
Allow to cook until the liquid has been absorbed, about 10-12 minutes.
Remove the saucepan from the heat and set aside to cool for 5-10 minutes.
In a small jar or bowl, combine the olive oil, lemon juice, red wine vinegar, garlic, oregano, sea salt, and black pepper, whisking or shaking until fully combined.
In a large salad bowl, add the cooled couscous, tomatoes, cucumber, red onion, and black olives.
Drizzle the salad with the prepared dressing and toss to combine.
Top with the feta, herbs, and pine nuts, tossing once more to combine everything.
Serve chilled or at room temperature.