Jen's Greek Couscous Salad
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Ingredients35 m servings 365 cals
Original recipe yields 8 servings
- Bring water to a boil in a saucepan; add couscous and return mixture to a boil. Place a lid on the saucepan, reduce heat to low, and cook at a simmer until couscous is tender and the water is absorbed, about 10 minutes. Transfer couscous to a bowl.
- Heat a skillet over medium heat. Cook red bell pepper and yellow bell pepper strips in the hot skillet until soft and slightly charred, about 5 minutes; add to couscous and stir.
- Whisk olive oil and lemon juice together in a bowl; season with salt and pepper. Drizzle oil mixture over the couscous mixture and stir to coat. Gently stir tomatoes, olives, and feta cheese through the couscous.
Per Serving: 365 calories; 21.7 g fat; 35.5 g carbohydrates; 7.9 g protein; 14 mg cholesterol; 460 mg sodium. Full nutrition
ReviewsRead all reviews 2
I made this recipe almost exactly as directed with only a couple of very minor changes. One, I diced the peppers instead of cutting them into strips and later quartered the tomatoes since that ...