Mediterranean Couscous

by irene on August 22, 2006

The other day I was browsing through the bulk foods section of Whole Foods and I came across Isreali Couscous. It is much bigger than your typical couscous. This is a good thing, because while I do like to cook with couscous, sometimes the texture is just not what I am looking for – it is sometimes too small, crumbly and dry. This looked like a great alternative.

Mediterranean-influenced flavors are some of my favorites. So I immediately had a plan for this couscous. I had all of the veggiess I needed, so I headed up to the Dane County Farmer’s Market and found some locally produced feta cheese to add to the dish.

I cooked the couscous then added some chopped garlic while it was still hot. This lightly cooks the garlic and takes away some of the bite. Then I set the couscous aside and let it cool before I added the following ingredients: chopped heirloom tomatoes, freshly torn basil leaves, diced cucumbers, chopped kalamata olives, chopped scallions and olive oil.

I crumbled the feta in right before serving so that it would retain its distinct flavor and texture.

A great summer side dish.

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{ 2 comments… read them below or add one }

Sandra August 22, 2006 at 3:17 pm

This looks really good. I haven’t heard of Israeli Couscous before. Is it easy to find?

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CJ McD August 25, 2006 at 11:26 am

I’m drooling. mmmmm-mmmm-mmmmmm

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