- 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
- 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.
- 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.
- 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
recipepes.com
jen's greek couscous salad, recipe
PT15M
PT1H
5
455 calories
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