Ingredients
1 cup couscous
2 cups hot water
3 tablespoons extra-virgin olive oil
1 1/2 cups chopped ripe tomatoes
1/2 cup crumbled feta cheese
1/2 cup diced cucumber
2 tablespoons freshly squeezed lemon juice
1/4 cup chopped fresh parsley
1 teaspoon dried oregano
Salt to taste
Freshly ground black pepper to taste
Instructions
Toast the couscous in a saucepan over medium heat with 1 tablespoon olive oil for 2-3 minutes, stirring constantly.
Add the hot water and remove from heat.
Cover and let sit for 5 minutes, then fluff with a fork.
In a large bowl, mix the fluffed couscous with the remaining 2 tablespoons olive oil, chopped tomatoes, cucumber, and lemon juice.
Stir in the chopped parsley, oregano, and crumbled feta.
Season with salt and pepper to taste.
Garnish before serving if desired.
Notes
Use the ripest tomatoes you can find for the best flavor.
For a vegan version, substitute feta with a vegan cheese alternative or omit and add extra herbs.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 15
- Category: Mediterranean Basics
- Method: Steaming and Mixing
- Cuisine: Mediterranean
- Diet: Halal
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg