Tomato and Cucumber Couscous

1 Review
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Photo: Randy Dausch; Styling: Lindsey Lower
Yield
Serves 4 (serving size: about 1/2 cup)
By David Bonom
June 2014
RECIPE BY Cooking Light

Mediterranean flavors shine in this simple side dish of Tomato and Cucumber Couscous.

Ingredients

  • 1 1/4 cups water
  • 3/4 cup Israeli couscous
  • 1/2 cup halved grape tomatoes
  • 1/2 cup diced seeded cucumber
  • 1/4 cup chopped red onion
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1 1/2 ounces crumbled feta cheese

Nutritional Information

  • Calories 156
  • Fat 2.6g
  • Satfat 1.6g
  • Monofat 0.0g
  • Polyfat 0.0g
  • Protein 0.0g
  • Carbohydrate 0.0g
  • Fiber 0.0g
  • Cholesterol 0.0mg
  • Iron 0.0mg
  • Sodium 268mg
  • Calcium 0.0mg

How to Make It

Bring water to a boil. Add couscous. Reduce heat to medium-low; cover and simmer 8 minutes or until liquid is absorbed. Stir in tomatoes, cucumber, onion, lemon juice, salt, and feta cheese.

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Ratings & Reviews

mandofan's Review

mandofan
February 13, 2015
Simple side dish, but it needs a bit of spicing up to improve on its somewhat bland flavor. I added a hefty dusting of sumac and topped with some zatar, which made it much better. It worked nicely CL's pork tenderloin with mango sambal.
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