mediterranean couscous

    This side-dish pairs wonderfully with grilled shrimp or lamb skewers. It can be served as a lunch salad and tastes best at room temperature, so you can make this earlier if you want to be ahead of the game. I discoved this steaming method for couscous which is quite simple. You can steam it in the bowl you want to serve it in, just fluff up the couscous and stir in the other ingredients. It keeps well in the refrigerator for up to a week.

    mediterranean couscous

    Serves: 6
    Cooking Time: 10 minutes


    • 1 cup couscous
    • 1 cup low-sodium chicken broth
    • ½ cup water
    • 2 tablespoons olive oil
    • Sea salt and freshly ground pepper
    • 2 tablespoons fresh cilantro, chopped
    • ½ cucumber, cut into ½-inch cubes
    • 1 15-ounce can chick peas, rinsed and drained.
    • 1⁄4 cup kalamata olives, pitted and slice in half.
    • 1⁄4 cup tomatoes, diced into ½ -inch cubes
    • 1⁄4 cup feta cheese, crumbled
    • dressing:
    • 1 lemon juiced
    • 1/4 cup olive oil
    • 1 clove garlic, minced
    • salt and pepper to taste



    Place the couscous in a medium heatproof bowl.


    In a medium saucepan, combine the broth, water and oil. Place on the stove over medium-high heat and bring to a boil. Carefully pour the boiling liquid over the couscous, mixing gently with a silicone spatula to combine, until approximately ½ inch of liquid remains floating on the top of the couscous.


    Cover the bowl with plastic wrap and set aside until the couscous is puffed, the liquid is absorbed, and the grains are tender to bite, about 10 minutes.


    Remove the plastic and use a fork to gently break up the grains. Set the couscous aside to cool slightly. Taste and adjust seasoning with salt and pepper. Use a silicone spatula to fold in the cilantro, cucumber, chickpeas, kalamata olives, tomatoes, and feta cheese.


    If desired, pour dressing over mixture and toss again.