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Jen's Greek Couscous Salad


"This is a recipe I created when I needed something to take to a family get-together. It can be made ahead, so you just grab it and go! You can prepare all ingredients and refrigerate separately, then mix together before serving, but this recipe keeps well too!"
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35 m servings 365 cals
Original recipe yields 8 servings

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  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

Per Serving: 365 calories; 21.7 g fat; 35.5 g carbohydrates; 7.9 g protein; 14 mg cholesterol; 460 mg sodium. Full nutrition

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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 ...

We all liked it. Had 2nd helpings . Spouse said if you have to eat cous cous..... . So a 3&1/2 rating. Would make it again.