To be honest with you, I should call this ‘kitchen sink couscous’.
I made some Isreali Couscous with no real plans on what to do with it, so while it was cooking, I opened the fridge and began grabbing.
I had a bit of feta, a few grape tomatoes, 1/2 can or so of chickpeas in a bowl, a few leaves of baby spinach, about a dozen olives, 1/2 a carrot, a bit of onion and a handful of baby peas sitting around.
Toss some grapeseed and lemon on top, a voila, a fantastic and healthy side dish salad.
Ingredients:
Cooked Isreali couscous
1 cup crumbled feta
6 or more grape tomatoes
1/2 can or so of chickpeas
1 cup of baby spinach leaves
Dozen olives, pitted
1/2 a carrot, chopped
1/4 cup chopped onion
1/4 cup baby peas
Olive oil
Lemon or vinegar
Cooked Isreali couscous
1 cup crumbled feta
6 or more grape tomatoes
1/2 can or so of chickpeas
1 cup of baby spinach leaves
Dozen olives, pitted
1/2 a carrot, chopped
1/4 cup chopped onion
1/4 cup baby peas
Olive oil
Lemon or vinegar
Directions:
1. Cook the couscous according to package directions.
2. Meanwhile, prepare remaining ingredients. Combine and drizzle olive oil and either lemon juice or vinegar. Mix well.
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