Oh. Yeah. Baby. THAT is called easy peasy deliciousness.
Ok, maybe that’s not the technical term, but it sure describes it pretty well! THAT my folks is what I call Greek Couscous.
A few months ago I found a recipe on Allrecipes.com for Greek orzo pasta, but I didn’t have many of the ingredients that the dish required, including orzo… I REALLY wanted something Greek-ish so I improvised with what I had in the pantry – couscous. Who knew that a bowl of yummy-in-your-tummy would be the result?!
We’ve had this as a side dish mainly, but Mr. Crumbs takes whatever is left (after his third helping), adds some leftover chicken and mixes it up for his lunch the next day. He says it’s delicious on day two as well (and I’m slightly jealous that he gets to eat it again!).
For those who are health-conscious (including myself), couscous ranks pretty high on my nutritional scale. There are no additives, preservatives & it’s minimally processed (semolina flour rolled with just a tad bit of water and rolled into balls). Per serving (3.5oz), it has 72 calories, 1g of fat, almost 4g of fiber and over 12g of protein! This is the best deal I’ve found on it.
Preparation time is absolutely minimal. So quick, it might be done before you’ve finished chopping the vegetables. Seriously!
- Prepare couscous as directed on the package. (Mine says to boil the water, add couscous, stir quickly & remove from heat; let stand for 5 minutes). I skipped on both the butter and salt.
- In a large bowl, mix peppers, tomatoes and olives together well.
- Add couscous and stir, breaking up the large pieces.
- Add the juices and/or oils from the tomatoes and olive to the couscous as needed to keep dish moist, but not wet. Couscous will absorb liquid quickly, so be generous and work fast.
- Once the couscous and vegetables are mixed well, add feta and stir to combine.
- Sprinkle parsley just before serving. Enjoy!
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