Greek Couscous with Olives

Mark Boughton/styling: Teresa Blackburn
  • Yield: 10 servings
  • Prep: 20 minutes
  • Cook: 5 minutes


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


  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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