Greek Couscous with Olives

greek_couscous_with_olive_overhead_1
Mark Boughton/styling: Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/09/greek_couscous_with_olive_overhead_1.jpg?w=150
  • Yield: 10 servings
  • Prep: 20 minutes
  • Cook: 5 minutes

Ingredients

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

Nutritional Info *per serving

  • Calories 250
  • Fat 17g
  • Saturated Fat 3g
  • Cholesterol 8mg
  • Sodium 268mg
  • Carbohydrate 21g
  • Fiber 3g
  • Protein 5g
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