The other weekend my sister and I decided to skip out on the family Sunday dinner and go out for lunch. We ordered some toasted bruschetta as a starter and it was served with dressed tomatoes, bleu cheese and an olive tapenade. The irony of it all is that I don't eat olives and guess what ingredient topped my bruschetta first? The tapenade. I am not sure if we were really hungry or if it was really that good, but we came home and I couldn't stop thinking of that appetizer and OLIVES.
So after a little bit of olive-centered brainstorming, I figured this would be a perfect way to try out the couscous I had sitting in my pantry. Couscous is not a grain but a pasta. It's made from semolina and has the same profile of being slightly sweet and nutty to taste. I like the tomatoes on the bigger side and olives on the smaller side, go figure. Combined with the dressing, this made up a pretty bright and filling lunch on Monday a afternoon. I think the only thing missing was a chunk of baguette.
Couscous with Feta, Tomatoes and Olives
- 1 Tbsp unsalted butter
- 1 cup uncooked couscous
- 1/2 cup water
- 1/2 cup chicken broth
- 1/2 tsp salt
- 2 Tbsp extra virgin olive oil
- 2 Tbsp lemon juice
- 1/4 tsp salt
- Ground black pepper
- 1 cup cherry tomatoes, quartered
- 1/4 chopped green olives
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped parsley
- For the couscous: melt butter over medium heat in a heavy-bottomed saucepan. Add couscous and cook, stirring, until grains begin to brown, about five minutes.
- Turn down heat to avoid splattering and add liquids and salt, turn up the heat again and bring to a slight simmer. Remove from heat, cover and let stand until grains are tender, about seven minutes.
- For the dressing: meanwhile whisk together ingredients for dressing. Quarter tomatoes and slice olives.
- Fluff couscous with a fork, add dressing, tomatoes, olives, cheese and parsley. Season with additional freshly ground black pepper as desired. Serve hot or warm.
*recipe adapted from The Deen Bros.