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Couscous with Peas and Feta

Southern Living JULY 2001

  • Yield: 6 servings

Ingredients

  • 1 1/2 cups water
  • 1 cup uncooked couscous
  • 1/4 cup olive oil
  • 1 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon kosher salt
  • 1/8 teaspoon ground red pepper
  • 3/4 cup frozen sweet green peas, thawed
  • 1/4 purple onion, thinly sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh mint
  • 2 tablespoons pine nuts, toasted

Preparation

Bring 1 1/2 cups water to a boil in a saucepan over high heat. Remove from heat, and stir in couscous; let stand 10 minutes. Transfer couscous to a large bowl.

Stir together olive oil, lemon rind, and next 3 ingredients; add to couscous, stirring with a fork.

Toss peas, sliced onion, crumbled feta, and chopped mint gently into couscous; cover and chill at least 2 hours. Stir in pine nuts just before serving.

Prep: 30 min., Chill: 2 hrs.

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Couscous with Peas and Feta Recipe

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