Ingredients
* 1 1/2 cups water
* 1 teaspoon extra-virgin olive oil
* 1 cup uncooked couscous
* 1 cup cherry tomatoes, quartered lengthwise
* 5 tablespoons pitted and sliced kalamata olives
* 5 tablespoons chopped fresh parsley leaves
* 4 ounces feta cheese, crumbled
* Dressing, recipe follows
* Dash Ceylon cinnamon, optional
Directions
In a medium saucepan, bring the water and the 1 teaspoon oil to a boil. Stir in the couscous. Remove from heat, cover, and let stand for 2 minutes. Uncover and fluff with a fork. Add remaining ingredients and toss with dressing. Taste and add a pinch of cinnamon, if desired. Serve hot or at room temperature.
Dressing:
* 2 tablespoons extra-virgin olive oil
* 2 tablespoons freshly squeezed lemon juice
* 1/4 teaspoon salt
* Freshly ground black pepper
Whisk all ingredients in a small bowl and set aside.
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