Greek Couscous with Olives

  • Yield 10 servings
  • Prep 20 minutes
  • Cook 5 minutes

Here’s a fresh, no-cook recipe perfect for picnics and versatile as can be. It’s the winner in Relish’s and the California Ripe Olives’ contest for the best new recipe using ripe olives.

greek_couscous_with_olive_overhead_1
Mark Boughton/styling: Teresa Blackburn

Ingredients

1 1/4 cups water
1 cup couscous
1 medium red or yellow bell pepper, diced
1/2 cup chopped red onion
1 (6-ounce) jar marinated artichoke hearts, drained and quartered
1 cup California ripe olives
3 ounces feta cheese, crumbled
1/3 cup mint leaves, shredded
2 large garlic cloves, minced
1/4 teaspoon black pepper
1/2 cup lemon juice
1/2 cup extra-virgin olive oil
8 leaves Romaine lettuce
1 medium tomato, cut into wedges
3 tablespoons toasted pine nuts

Instructions

  1. Bring water to boil. Stir in couscous. Cover and remove from heat. Let stand 5 minutes.
  2. Add bell pepper, onion, artichoke hearts, olives and cheese to couscous and mix together.
  3. Combine mint leaves, garlic, pepper, lemon juice and olive oil in a glass jar with a lid. Shake well to blend.
  4. Pour dressing over couscous mixture and toss to combine. Refrigerate until chilled.
  5. To serve, line a bowl with Romaine lettuce. Top with couscous mixture. Garnish with wedges of ripe tomato and sprinkle with pine nuts.

Comments