Sun-Dried Tomato Couscous
A recipe for Sun-Dried Tomato Couscous! Light and fluffy couscous is tossed with sun-dried tomatoes, feta, and parsley.
Servings 4 Servings
Ingredients
Couscous:
- 1 1/2 cups (355 milliliters) water
- 1 tablespoon (15 milliliters) olive oil
- 1/2 teaspoon salt
- 1 1/2 cups (265 grams) Moroccan couscous
To assemble:
- 2 tablespoons (30 milliliters) olive oil
- 1 onion peeled and finely chopped
- 6.7 ounces (190 grams) sun-dried tomatoes packed in oil drained and chopped
- 2 garlic cloves peeled and minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Zest from 1 lemon
- 1/4 cup (60 milliliters) freshly squeezed lemon juice
- 1/3 cup (9 grams) fresh parsley finely chopped
- 4 ounces (113 grams) feta crumbled
Instructions
To cook the couscous:
- Place the water, 1 tablespoon (15 milliliters) olive oil, and 1/2 teaspoon salt in a medium pot over high heat.
- Once the mixture comes to a boil, remove from heat, add the couscous, cover, and set aside until all the water has been absorbed and the couscous is puffed, about 5 minutes.
To assemble:
- Drizzle the 2 tablespoons (30 milliliters) olive oil in a large skillet over medium heat.
- Add the onion and sun-dried tomatoes and cook, stirring occasionally, until heated through and beginning to soften, about 2 minutes.
- Stir in the garlic and cook until just fragrant, about 30 seconds to 1 minute.
- Season with the oregano, salt, and pepper.
- Fluff the couscous with a fork, then add to the pan and toss with the vegetables.
- Stir in the lemon zest and juice, then the parsley and crumbled feta.
- Adjust seasonings to taste and serve immediately.