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A blend of couscous, sun dried tomatoes, garlic and feta are combined in this 10 minute Mediterranean couscous salad recipe!
I realized 2 things after my first week back at school, I despise anything math related and I always lose weight while I’m in school because I never have time to eat!
With a back-to-back class schedule and boat loads of homework I will sometimes go all day only eating an energy bar and large cappuccino (not a great thing for someone who loves food as much as I do!)
Needless to say when I got home from school today I had consumed a Trader Joes fruit and nut trail mix bar and a 7-eleven french vanilla cappuccino… and it was now 5:00 pm… I was very hungry and I needed something QUICK!!
Today’s recipe was inspired by both what was in my pantry that I could make fast, as well as a recipe from one of my Food Network favorite’s, Guy Fieri.
Couscous is a very quick cooking mediterranean grain and one of the healthiest grain-based products out there!
It’s low in fat, high in protein and lower on the glycemic index than pasta.
Ingredients (serves 2)
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1/4 cup sun-dried tomatoes, drained
- 2 cups chicken stock
- 1 cup couscous
- 1/4 cup feta cheese (crumbled)
Begin by heating the olive oil in a medium skillet, next add the garlic and red pepper flakes, sauté for 1 minute.
Next, add the sun-dried tomatoes and sauté an additional minute.
Add the chicken stock and bring to a boil.
Add the couscous then remove the skillet from the heat and cover.
After 5 minutes remove the lid and fluff with a fork.
Now it’s time to add the cheese (my favorite part!) I used the mediterranean feta from Trader Joe’s which worked perfect for this recipe, but regular feta will work too!
Now toss together with salt and pepper to taste and you have a healthy, simple, delicious meal in about 10 minutes!
If you haven’t noticed yet most of my lunches do not involve meat, for 2 reasons, meat dishes usually take longer to cook and meat is expensive.
My goal with lunch is creating something delicious, yet also quick and inexpensive!
Lemon Rosemary Chicken would be a delicious addition to this Mediterranean Couscous for dinner!
- Heat the olive oil in a medium skillet.
- Add the garlic and red pepper flakes, sauté for 1 minute.
- Add the sun-dried tomatoes and sauté an additional minute.
- Add the chicken broth and bring to a boil.
- Add the couscous then remove the skillet from the heat and cover.
- After 5 minutes remove the lid and fluff with a fork.
- Add the feta cheese, toss and serve.
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