Greek Inspired Cous Cous

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When I recently made a yummy lemon, oregano & garlic marinated chicken I was looking for something to accompany it for dinner and created this little gem.  Couscous is a very versatile grain like pasta which goes well in salads, as a replacement for rice with slow cooked casseroles or even for breakfast, served with yoghurt and poached fruit.   A great accompaniment to soak up the juices of anything you might be making.

For this dish I served my couscous as a warm salad.  It was quick to throw together and delicious to boot.  Really the whole thing took no longer than 5 minutes.   As a bonus I added shredded chicken to the leftovers and had as a cold salad the next day and it was just as good.

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Greek Inspired Couscous

  • 1 cup couscous
  • 1 1/2 cups boiling water
  • 1/3 cup crumbled feta
  • 1/4 cup chopped continental parsley
  • 1/2 large red chilli, de-seeded and finely chopped
  • 1/2 cup baby tomatoes cut into quarters
  • approx 10 Kalamata olives pitted and diced
  • 1 tsp butter (optional)
  • salt and pepper to season

Place your couscous into a baking dish and pour the boiling water over it.

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Stir occasionally with a fork whilst allowing the couscous to absorb the liquid.  This will take a few minutes.  Fork through the butter ensuring to break up the grains.

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Prepare all your remaining ingredients and stir through.

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Season to taste.

Serve warm or cold.

Happy Cooking &  Happy Eating

Leah

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2 Comments Add yours

  1. yummcha says:

    I love couscous, had it when I was living in France, would like to make it more often, thanks for the recipe.

    Like

    1. Leah says:

      Its a great little change of pace from standard rice or pasta isn’t it? Glad you liked the flavours and I hope you enjoy recreating something like this for yourself. 🙂 Leah

      Like

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