This is a great summer dish to have at home or to bring to a party. It’s simple and tasty and versatile. And of course, the word “couscous” is simply fun to say. I have tried making it with Israeli pearl couscous and the regular couscous, and I find the regular works better. This can be a main course for two or three people, or a side dish for many more.
This is the basic recipe, but as I said, it’s versatile. Got some roasted cauliflower? Chop it up and toss it in. Want a little nuttiness? Add some lightly toasted pignoli. A little sweetness? Throw in some halved cherry tomatoes.
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What you need
Couscous
Olive oil
White wine vinegar
Dijon mustard
Mint
Scallion
Chick peas
Kalamata olives
Red bell pepper
Feta cheese
How you make it
Start with the couscous. Just follow the instructions on the box, but basically, bring 1 cup of water (or stock or a combination of both) to boil. Add a pat of butter. Pour in 1 cup of couscous. Stir it around and immediately turn off the flame. Cover and let sit for 5 minutes. Fluff it up with a fork.
While the couscous is sitting, prepare the vinaigrette. Start with about 1/2 cup of olive oil and maybe 3 tablespoons of white wine vinegar. Add one teaspoon of dijon mustard. Give it a taste and adjust as desired.
Chop up 1 small sprig of mint leaves and 2 or 3 scallions. Add them to the vinaigrette.
Add the couscous to the vinaigrette and stir.
Add 1 can of rinsed chick peas.
Add 1 large chopped red bell pepper.
Add about 1/2 cup of Kalamata olives.
Add about 1/2 cup of chopped feta cheese.
Give it a taste and adjust as desired. It’s supposed to be light, but if it’s too dry, add some more olive oil. Add some more chopped olives and feta if you like. Serve at room temperature or chilled.
Buon appetito!
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