Sunday, June 26, 2016

Mediterranean Cous-cous


  • 3 cups prepared cous-cous (1 box)
  • 1/2 red onion, diced
  • 2 tsp olive oil
  • 4 cloves garlic, minced
  • 1/2 Tbsp oregano
  • 1/4 tsp black pepper
  • 1 1/2 cups chickpeas (1 15oz can), drained
  • 1/2 cup kalamata olives, pitted and chopped
  • 1/2 cup sun dried tomatoes, chopped
  • 4oz feta cheese, crumbled
  • 1 Tbsp lemon juice
  1. Prepare the cous-cous according to the packaging
  2. Meanwhile, heat the olive oil in a large pan over medium heat. Once hot, add the red onion. Saute for 5-8 minutes.
  3. Add the garlic, oregano, and black pepper to the pan and saute for 1-2 minutes.
  4. Stir in the chickpeas and cook for 6-8 minutes until the chickpeas start to brown.
  5. Turn off the heat. Stir in the olives and sun dried tomatoes. Add the cous-cous, feta, and lemon juice to the pan and stir. Once everything is evenly warm, serve. 

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