Ingredients25 m servings 190 cals
- 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.
- 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.
- Cook's Note:
- Add diced chicken for an easy main dish. This also makes excellent leftovers, both cold and hot.
Per Serving: 190 calories; 8.3 g fat; 22.5 g carbohydrates; 6.5 g protein; 17 mg cholesterol; 555 mg sodium. Full nutrition
ReviewsRead all reviews 8
Pretty good and very easy. I used whole wheat couscous, and didn't have sundried tomatoes (although i'm sure they would be awesome in this recipe). I just used some fresh tomato, and then added ...
I chopped an equivalent amount of peppercinis instead of bell pepper(food allergy), very good and a little spicy.
I used diced tomatoes instead of sun-dried and added some chicken to it to make it a whole one dish meal. I also added chopped up artichoke hearts, onions, and sweet peppers. Great and even be...
Love this! The first time I couldn't figure out if the recipe meant 1 Cup before or after cooking the couscous. Second time I just added as much as I wanted. I also added some olive salad I had ...
Very easy to make...followed instructions first time but second making I sorta played it by ear, so to speak, and just threw it together. Came out even lovelier. My friend at work thought it was...
I made this for a company pitch-in, added some diced garlic stuffed olives and diced red onion. I used very little dressing, the oil from the sundried tomatoes and just a little of the kalamata ...