Olive Oil And Lemon Couscous With Feta Olives Peppers And Herbs Recipes

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OLIVE OIL AND LEMON COUSCOUS WITH FETA, OLIVES, PEPPERS AND HERBS



Olive Oil and Lemon Couscous with Feta, Olives, Peppers and Herbs image

This olive oil and lemon couscous salad has been one of my insatiable pregnancy lemon cravings. In this recipe, light and fluffy lemony couscous gets tossed with feta cheese, sweety drop peppers, castelvetrano olives, and fresh herbs. It's a super refreshing and completely irresistible Mediterranean salad that you're sure to love.

Provided by grilledcheesesocial

Categories     Salad     Side Dish

Number Of Ingredients 16

1/3 cup olive oil
zest from 1 lemon
3 lemons (juiced (about 3/4 cup))
1 tbsp white balsamic reduction
1 clove garlic (minced)
1/4 tsp salt
5 cups cooked couscous (cooked in broth)
1 cup pitted castletrano olives (chopped)
7 oz crumbled feta (one small block)
1/2 cup tear drop peppers (or peppadews)
1/3 cup red onions (minced)
2 tbsp fresh dill (roughly chopped)
2 tbsp fresh parsley (roughly chopped)
2 tbsp fresh mint (roughly chopped)
2 tbsp fresh basil (roughly chopped)
1/2 tsp kosher salt

Steps:

  • Whisk together olive oil, lemon zest, lemon juice, white balsamic reduction, minced garlic and salt and set aside.
  • Prepare couscous according to the directions and fluff with a fork. Pour into a large mixing bowl to cool for at least 10 minutes.
  • Stir in Olive Oil and Lemon Dressing.
  • Add chopped olives, feta, peppers, and red onions and stir.
  • Stir in dill, parsley, mint, basil and salt.
  • Toss everything together and season with more salt and lemon juice if needed.

COUSCOUS WITH OLIVES AND LEMON



Couscous with Olives and Lemon image

Categories     Citrus     Olive     Side     Vegetarian     Quick & Easy     Vegan     Couscous     Parsley     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1 1/2 teaspoons minced garlic
3 tablespoons olive oil
1 3/4 cups water
Rounded 1/4 teaspoon salt
1 1/2 cups couscous (10 oz)
16 oil-cured black olives, pitted and coarsely chopped
1/3 cup chopped fresh flat-leaf parsley
1 1/2 teaspoons finely grated fresh lemon zest

Steps:

  • Cook garlic in oil in a 2- to 3-quart wide heavy saucepan over moderate heat, stirring frequently, until golden, 1 to 2 minutes. Add water and salt and bring to a boil. Stir in remaining ingredients, then cover pan and remove from heat. Let stand, undisturbed, 5 minutes. Fluff with a fork.

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