Archive for the ‘couscous’ tag
Mediterranean Couscous
1/2 cup cooked, diced mushrooms, I use baby portabella
1/2 cup crumbled feta
1/2 cup diced, cooked, caramelized onions
1/2 cup diced, cooked red peppers
1/2 cup diced fresh tomato
1 cup couscous
1.5 cups water
Cook the couscous, while you cook your onions, red peppers mushrooms. I use olive oil and toss them each in separate skillets.
Combine the cooked couscous, mushrooms, onions, peppers, and tomato. Stir and let it cool before adding feta.
Serve at room temperature.
Serves 4 as a side dish, 2 as a main dish.
Couscous is made from grains of wheat that are moistened and rolled in dry wheat powder. Buy the larger size couscous that’s sold by itself and I think you’ll find you like it much more.
Couscous is a staple in Northern Africa and also popular in Mediterranean countries.
In some countries couscous is made from barely, millet or corn. So read the label to see what you are buying.
Couscous is made like rice, about 1 part couscous to 1.5 parts water, bring the water to a boil, add couscous and cook until water is absorbed and grains are tender. Usually about 5 minutes.
