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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Kalamata olives, sun-dried tomatoes, and feta cheese add a Greek flair to a classic Mediterranean pasta. Ingredients:
1 cup water |
1 cup couscous |
2/3 cup chopped kalamata olives, liquid reserved |
2/3 cup diced red bell pepper |
1/2 cup diced sun-dried tomatoes, oil reserved |
1 (4 ounce) package crumbled feta cheese |
1 tablespoon dried parsley, or to taste |
Directions:
1. Bring water to a boil in a saucepan. Remove from the heat, and stir in couscous. Cover and let stand for 10 minutes, then fluff with a fork. Set aside to cool slightly.
2. Mix olives, red bell pepper, sun-dried tomatoes, and couscous together in a bowl. Stir about 1 tablespoon liquid from olives and 1 tablespoon oil from sun-dried tomatoes into the couscous mixture until moistened. Add more oil as needed. Fold in feta cheese; sprinkle with parsley.
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