Pasta, Rice & Grains

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Cherry Tomato Couscous

Difficulty:Easy

Ingredients

  • ■   cherry tomatoes
  • ■   8 oz cooked chickpeas
  • ■   extra virgin olive oil
  • ■   4 oz freshly ground pepper
  • ■   cherry tomatoes
  • ■   Il Molino DOP Italian Extra Virgin Olive Oil
  • ■   freshly ground Tellicherry Peppercorns

Description

3 cups cooked couscous* 1/2 a basket of cherry tomatoes, halved 1 medium cucumber, peeled and cut into 1/4-inch pieces 1 cup cooked chickpeas 1 lemon, cut in half 1 lime, cut in half about 1/4 cup extra virgin olive oil fine grain sea salt freshly ground pepper 1/3 cup basil or cilantro, chopped 1/3 cup feta cheese, crumbled Combine the couscous, tomatoes, cucumber, and chickpeas in a large bowl. Squeeze the lemon and lime juice directly into the bowl, add the olive oil, and some salt and pepper. Toss well, taste, and adjust seasonings accordingly. Add the basil and feta and toss gently until it is evenly dispersed. Recipe and photo from 101cookbooks.com

  • 1. Combine the couscous, tomatoes, cucumber, and chickpeas in a large bowl.
  • 2. Combine the Traditional Couscous, tomatoes, cucumber, and Garbanzo Beans in a large bowl.
  • 3. Squeeze the lemon and lime juice directly into the bowl, add the olive oil, and some salt and pepper.
  • 4. Squeeze lemon and lime juice into the bowl, add the Il Molino Olive Oil, and Trapani Salt and Tellicherry Pepper.
  • 5. Toss well, taste, and adjust seasonings accordingly.
  • 6. Toss well, taste, and adjust with more of the above until it tastes just right.
  • 7. Add the basil and feta and toss gently until it is evenly dispersed.
  • 8. Add the basil and feta and toss gently.
  • 9. Recipe and photo from 101cookbooks.com

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