Lemon Feta Couscous

The Inspiration…

Greek food is one of my absolute favorite flavor profiles. I love to create dishes that incorporate fresh herbs and produce like dill, tomatoes, and cucumbers, and a briny component like olives. I tend to fall back on a lot of salads or plant-based side dishes, like my Summer Squash Spiral. Every now and then my husband will request I make something that will “stick to your ribs”, meaning, it will fill him up a bit more than a plate full of grilled vegetables. I still wanted this dish to be bright and refreshing but provide some of those carbs that would keep him full longer. Enter my Lemon Feta Couscous.

This dish is simple to make and can be thrown together in 20 minutes. It would be great to take to a potluck over the summer, or to enjoy for a weeknight dinner.

Start with getting one cup of dry pearl couscous is some boiling water. While that cooks, prepare the other components. You’ll need to halve your cherry tomatoes and olives, chop your cucumber, and finely chop your herbs. Crumble up your feta brick so you’ll get a little bit with each bite. I prefer to use a brick of feta that comes in brine and crumble it myself. I enjoy the texture and flavor more than a feta that does not come in a brine. However, you can use whatever type of feta is available to you at your grocery store. However, I would recommend that you not use a fat free variety because it will not provide the creaminess in the dressing that you’re looking for.

When your couscous is cooked through, add it to your other components while it is still warm. This will help the feta cheese melt slightly, creating a creamy dressing. Squeeze in your lemon juice and add a drizzle of olive oil. I like to use a lemon-flavored oil, but plain old olive oil works just as well.

Give everything a good mix to make sure all the ingredients are well distributed. This will ensure you’ll get a little bit of the creamy feta, herbaceous notes, briny olive, bright lemon, and refreshing cucumber in each bite. I love to serve this alongside my Mediterranean Cod Packets. The combination of flavors goes so well together. The flaky light fish is the perfect complement to this flavorful side dish. It would also pair well with some grilled shrimp or chicken. Whatever you serve it with, this couscous will likely be the star of the show!

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Lemon Feta Couscous

Yield: 4

Author: Julia Goodrich

Cook time: 15 MinInactive time: 5 MinTotal time: 20 Min

You'll want to add this side dish to the weekly rotation! It combines creamy feta, fresh herbaceous notes, briny olives, bright lemon and cherry tomatoes, and refreshing cucumbers. Your taste buds won't know what hit them!

Ingredients

• 1 cup dry pearl couscous
• 1 1/2 cups water
• 1/2 tsp kosher salt
• 1/2 cup cucumbers, halved then chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup olives, halved (Optional)*
• 1 TBSP fresh dill, chopped
• 1 TBSP fresh Italian parsley, chopped
• 1/4 lb feta cheese in brine, crumbled
• 1/2 lemon, juiced
• 1 TBSP olive oil**

Instructions

1. Combine your water and salt and bring to a boil. Once it is boiling, add in your dry couscous, cover and simmer for 15 minutes, until water is absorbed.
2. While the couscous cooks, chop your cucumber, tomatoes, olives (if using), and herbs. Crumble your feta. Put all these ingredients into a medium sized mixing bowl and set aside.
3. Once your couscous is cooked, add it to the mixing bowl while it is still warm. This will help the feta melt into a creamy dressing.
4. Squeeze in your lemon juice and add your olive oil.
5. Mix well, until thoroughly combined. Serve.

Notes

*Feel free to omit the olives if you do not enjoy them.

**I use lemon-flavored olive oil, but unflavored would work just as well.

Nutrition Facts

Calories

285.58

Fat

11.22

Sat. Fat

4.47

Carbs

35.97

Fiber

2.71

Net carbs

33.26

Sugar

0.84

Protein

9.9

Sodium

757.27

Cholesterol

25.23

Nutrition information is calculated using an ingredient database and should be considered an estimate.