 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
A healthy and nutritious summery side dish. This has been a hit at potlucks and campsites as well as family dinners - just scale the recipe to the number of servings you need. Quick and easy, and great for leftovers as well! Add or change ingredients as you prefer - halved cherry tomatoes, diced cucumber, drained canned corn... even add some tuna, chicken, or ham. Play with your favourite flavours in this versatile recipe! Ingredients:
1 cup whole wheat couscous (regular couscous also works) |
1 cup chicken stock |
1/4 cup garlic-infused olive oil or 1/4 cup fat-free italian salad dressing |
1/2 cup green onion, thinly sliced |
1/2 cup red bell pepper, finely chopped |
1/2 cup reduced-fat feta cheese, crumbled |
2 tablespoons fresh basil, chopped |
salt & freshly ground black pepper, to taste |
Directions:
1. To make your own garlic-infused olive oil: Thinly slice two cloves of garlic. Add to a small saucepan with olive oil. Heat on medium-low until garlic just begins to brown - do not burn garlic! Remove from heat and use a slotted spoon to remove garlic from oil. Discard garlic slices. Set aside oil.
2. In a medium saucepan, bring chicken stock to a boil.
3. Remove from heat and stir in couscous. Cover and let stand for 5 minutes.
4. Fluff couscous with a fork. One at a time, stir in the remaining ingredients (starting with oil/dressing) until well combined.
|
|