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Prep Time: 10 Minutes Cook Time: 1440 Minutes |
Ready In: 1450 Minutes Servings: 4 |
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One of the girls at work left a magazine in the kitchen the other day and I found this recipe. I really don't remember the name of the magazine....perhaps Better Homes and Gardens? Oh well...Cook time listed is for refrigeration time. Ingredients:
1 cup whole wheat couscous or 1 cup couscous |
2 cups cherry tomatoes, halved |
1 medium cucumber, coarsely chopped |
1 medium green sweet pepper, coarsely chopped |
1/2 cup fresh chives, snipped |
1/4 cup fresh flat leaf parsley, snipped |
1/4 cup fresh mint, snipped |
1/4 cup fresh oregano, snipped |
1/3 cup balsamic vinegar |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1/3 cup olive oil |
2 teaspoons sugar |
1/2 cup feta cheese, crumbled |
1/2 cup walnuts, toasted, coarsely chopped |
Directions:
1. Cook couscous according to package directions. Fluff with a fork.
2. Meanwhile, in large bowl, combine tomatoes, cucumber, sweet pepper, chives, parsley, mint and oregano. Fold in couscous.
3. In small bowl, whisk together the balsamic vinegar, olive oil, sugar, salt and pepper. Pour over couscous mixture and toss to combine.
4. Spoon into serving bowl or cover and chill up to 24 hours.
5. To serve, top with feta chees and walnuts.
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