jen's greek couscous salad

jen's greek couscous salad
  • 2 1/2 cups water
  • 2 cups Israeli couscous
  • 1 red bell pepper, cut into 1/4-by-2-inch strips
  • 1 yellow bell pepper, cut into 1/4-by-2-inch strips
  • 1/2 cup olive oil
  • lemon, juiced
  • salt and ground black pepper to taste
  • 1 cup cherry tomatoes, halved
  • 1 cup kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese


  1. Bring water to a boil in a saucepan; add couscous and return mixture to a boil. Place a lid on the saucepan, reduce heat to low, and cook at a simmer until couscous is tender and the water is absorbed, about 10 minutes. Transfer couscous to a bowl.
  2. Heat a skillet over medium heat. Cook red bell pepper and yellow bell pepper strips in the hot skillet until soft and slightly charred, about 5 minutes; add to couscous and stir.
  3. Whisk olive oil and lemon juice together in a bowl; season with salt and pepper. Drizzle oil mixture over the couscous mixture and stir to coat. Gently stir tomatoes, olives, and feta cheese through the couscous.

06/20/2019
jen's greek couscous salad, recipe PT15M PT1H 5 455 calories

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