Mix cucumber, tomato, and oregano into couscous and sprinkle with feta to make this Greek-Style Couscous.
3/4 cup unsalted chicken stock
3/4 cup uncooked couscous
1/2 teaspoon kosher salt, divided
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1/4 teaspoon freshly ground black pepper
1 cup (1/4-inch) diced English cucumber
1 cup (1/4-inch) diced tomato
3 tablespoons fresh oregano leaves
1 ounce crumbled feta cheese (about 1/4 cup)
How to Make It
Bring stock to a boil in a small saucepan over high heat. Place couscous and 1/4 teaspoon salt in a small baking dish. Pour stock over couscous; stir to combine. Cover tightly with plastic wrap; let stand 8 minutes. Fluff with a fork.
Combine remaining 1/4 teaspoon salt, oil, vinegar, and pepper in a large bowl, stirring with a whisk. Add cucumber, tomato, and oregano; toss to coat. Add cooked couscous; stir to combine. Sprinkle with feta.
Orange and Fennel Couscous: Prepare couscous as directed in step 1 of base recipe. Combine 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1/4 teaspoon kosher salt, and 1/4 teaspoon crushed red pepper in a bowl, stirring with a whisk. Add 3/4 cup rinsed and drained unsalted canned chickpeas, 3/4 cup thinly sliced fennel bulb, 3/4 cup orange sections, and 1/3 cup chopped fresh flat-leaf parsley; toss. Stir in couscous.
Cabbage and Radish Couscous: Prepare couscous as directed in step 1 of base recipe. Combine 1 cup very thinly sliced green cabbage, 3/4 cup very thinly sliced radishes, 1/2 cup prepared refrigerated salsa fresca, 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lime juice, and 1/4 teaspoon freshly ground black pepper in a large bowl. Stir in couscous. Sprinkle with 5 ounces queso fresco.
Celery and Cashew Couscous: Prepare couscous as directed in step 1 of base recipe. Combine 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1 tablespoon lower-sodium soy sauce, and 1/2 teaspoon brown sugar in a bowl, stirring. Add 1 cup sliced celery and 1 cup mung bean sprouts; toss. Stir in couscous. Sprinkle with 3 1/2 tablespoons chopped unsalted cashews and 2 tablespoons fresh cilantro.
A good base dish that can be made 5 stars easily. Tonight, I made this up and chilled it to serve as a salad. It's pretty good and very easy. That said, it really needs some onion and if you want to get super fancy, some chopped kalamata olive. Cubed avocado would also be a nice add if serving chilled. I will definitely try this again served warm as a side.