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.
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.
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.
Prepare all your remaining ingredients and stir through.
Season to taste.
Serve warm or cold.
Happy Cooking & Happy Eating