Lemony Couscous With Mint, Dill and Feta |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This is from Cooking Light magazine. A great Moroccan side dish. You can easily make this a main dish by adding cubed cooked chicken. Ingredients:
2 cups water |
1 tablespoon olive oil |
1 teaspoon salt |
1 garlic clove, minced |
1 (10 ounce) box couscous (whole wheat or regular) |
1 pint grape tomatoes or 1 pint cherry tomatoes, halved |
1 1/2 cups diced english cucumbers |
1/3 cup chopped green onion |
1/3 cup fresh lemon juice |
2 tablespoons chopped fresh mint |
1 tablespoon chopped fresh dill |
4 ounces feta cheese, crumbled |
Directions:
1. Combine first 4 ingredients in medium saucepan; bring to a boil.
2. Gradually stir in couscous.
3. Remove from heat. Cover and let stand 5 minutes. Fluff with fork; cool.
4. Combine couscous, tomatoes and next 5 ingredients (thru dill) in a large bowl; toss well. Add cheese.
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