You are here: Home » Recipes » Greek Couscous with Olives Greek Couscous with Olives Recipe by Shirleyh 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. Mark Boughton/styling: Teresa Blackburn PrintEmail Ingredients 1 1/4 cups water1 cup couscous1 medium red or yellow bell pepper, diced1/2 cup chopped red onion1 (6-ounce) jar marinated artichoke hearts, drained and quartered1 cup California ripe olives3 ounces feta cheese, crumbled1/3 cup mint leaves, shredded2 large garlic cloves, minced1/4 teaspoon black pepper1/2 cup lemon juice1/2 cup extra-virgin olive oil8 leaves Romaine lettuce1 medium tomato, cut into wedges3 tablespoons toasted pine nuts Instructions Bring water to boil. Stir in couscous. Cover and remove from heat. Let stand 5 minutes. Add bell pepper, onion, artichoke hearts, olives and cheese to couscous and mix together. Combine mint leaves, garlic, pepper, lemon juice and olive oil in a glass jar with a lid. Shake well to blend. Pour dressing over couscous mixture and toss to combine. Refrigerate until chilled. To serve, line a bowl with Romaine lettuce. Top with couscous mixture. Garnish with wedges of ripe tomato and sprinkle with pine nuts.