Couscous with Sun Gold Feta Sauce
Unlike most types of pasta, couscous (which is tiny grains of already cooked pasta), needs only brief rehydration to be fully "cooked." Just bring water to boil, add the couscous, cover it and turn off the heat. Within a few minutes it's ready to be topped or tossed with any number of sauces.
This recipe features an easy-going mix of cherry tomatoes, feta cheese and fresh herbs that's done by the time the couscous is.
Prep Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Ingredients:
1 cup couscous
1 pint Sun Gold cherry tomatoes
1 container (4 ounces) Organic Valley Feta Cheese Crumbles
2 tablespoons chopped fresh dill or basil
2 tablespoons olive oil, divided
1 tablespoon lemon juice
salt
freshly ground black pepper
Instructions:
Prepare couscous according to package instructions.
Meanwhile, slice the tomatoes in half and combine with feta, dill or basil, olive oil and lemon juice. Add salt and pepper to taste.
When couscous is ready, fluff it with a fork and top or toss it with the tomato mixture.
Copyright by Terese Allen
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add cubed raw zucchini