Mediterranean Style Couscous


I love making couscous because it cooks in minutes and is incredibly versatile. Here I decided to incorporate some of my favorite flavors to create Mediterranean Style Couscous. I combined the golden crushed wheat semolina with haricot verts, tomatoes, artichoke hearts, feta cheese, kalamata olives, and a few other goodies. I then drizzled a bright-tasting dressing for a delicious salad. This dish is a perfect side dish with anything grilled or roasted and is also a great vegetarian option. And if you're lucky enough to have any leftovers, this salad is equally scrumptious the next day.


Ingredients for Mediterranean Style Couscous :

Couscous:

2 cups couscous

2 1/2 cups broth or water

1/2 pound haricot verts, blanched and chilled

6 ounces thawed frozen artichoke hearts, coarsely chopped

1 1/2 cups grape tomatoes, halved

3/4 cup crumbled feta cheese

3/4 cup chopped yellow bell pepper

1/2 cup chopped kalamata olives

1/3 cup diced red onions

1/4 chopped parsley

kosher salt

black pepper


Dressing:

Combine

1/3 cup extra virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

1 teaspoon dijon mustard

2 cloves garlic, minced

kosher salt

black pepper


Time-Saving Tip: Prepare the dressing hours before serving.


Let's see what we need.

We're ready to cook.


Bring the broth or water to a boil and turn off the heat. Add the couscous and cover the pot for 5 minutes. Fluff the couscous with a fork.


Transfer the couscous to a bowl. Add the tomatoes, cheese, artichokes, and olives; season with a teaspoon each of salt and pepper. Once combined, add the haricot verts, parsley, and dressing.


It's ready! Couscous with Grilled Vegetables is so easy to prepare and delicious. It's the perfect side dish to any summertime meal and leftovers are perfect for lunch the next day.

Enjoy!


Mediterranean Style Couscous :

Couscous:

  • 2 cups couscous

  • 2 1/2 cups broth or water

  • 1/2 pound haricot verts, blanched and chilled

  • 6 ounces thawed frozen artichoke hearts, coarsely chopped

  • 1 1/2 cups grape tomatoes, halved

  • 3/4 cup crumbled feta cheese

  • 3/4 cup chopped yellow bell pepper

  • 1/2 cup chopped kalamata olives

  • 1/3 cup diced red onions

  • 1/4 chopped parsley

  • kosher salt

  • black pepper


Dressing:

  • Combine

  • 1/3 cup extra virgin olive oil

  • 2 tablespoons red wine vinegar

  • 1 tablespoon fresh lemon juice

  • 1 teaspoon dijon mustard

  • 2 cloves garlic, minced

  • kosher salt

  • black pepper

  • Bring the broth or water to a boil and turn off the heat. Add the couscous and cover the pot for 5 minutes. Fluff the couscous with a fork.

  • Transfer the couscous to a bowl. Add the tomatoes, cheese, artichokes, and olives; season with a teaspoon each of salt and pepper. Once combined, add the haricot verts, parsley, and dressing.

  • Time-Saving Tip: Prepare the dressing hours before serving.

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